Crispy Parmesan-Basil Chicken Cutlets are a flavorful and crunchy twist on classic breaded chicken, with the richness of Parmesan and the fresh flavor of basil. These crispy cutlets are perfect for a weeknight dinner, served with a side of pasta, salad, or veggies. Here’s how to make them!
Crispy Parmesan-Basil Chicken Cutlets Recipe
Ingredients:
- 4 boneless, skinless chicken breasts or thighs
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, finely chopped (or 2 tablespoons dried basil)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup olive oil (or vegetable oil for frying)
- Lemon wedges (optional, for serving)
Instructions:
Prepare the Chicken:
- Flatten the Chicken: Place the chicken breasts (or thighs) between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness, about 1/2 inch thick. This will help the chicken cook evenly and stay tender.
- Season the Chicken: Season the chicken on both sides with salt and pepper. Set aside.
Prepare the Breading Station:
- Flour Coating: In one shallow bowl, add the flour. Season it with a pinch of salt and pepper.
- Egg Wash: In a second shallow bowl, whisk the eggs and water together until fully combined.
- Breadcrumb Mixture: In a third shallow bowl, combine the breadcrumbs, grated Parmesan, chopped basil, garlic powder, onion powder, and a pinch of salt and pepper.
Coat the Chicken:
- Dredge each chicken breast in the flour, shaking off any excess.
- Dip the floured chicken into the egg wash, ensuring it is fully coated.
- Finally, coat the chicken in the Parmesan-breadcrumb mixture, pressing gently to ensure the crumbs stick to all sides. Repeat for the remaining chicken breasts.
Cook the Chicken:
- Heat the Oil: In a large skillet, heat the olive oil over medium-high heat until hot but not smoking. You can test the oil by dropping a small amount of breadcrumbs into the pan—if they sizzle, the oil is ready.
- Fry the Chicken: Add the breaded chicken cutlets to the pan in a single layer. Don’t overcrowd the pan—if needed, cook the chicken in batches.
- Cook each side for about 3-4 minutes, or until golden brown and crispy, and the chicken reaches an internal temperature of 165°F (74°C).
- If the chicken starts to brown too quickly, lower the heat slightly to ensure it cooks through without burning.
- Drain: Once cooked, transfer the chicken cutlets to a paper towel-lined plate to drain any excess oil.
Serve:
- Serve the crispy Parmesan-basil chicken cutlets with lemon wedges for an extra burst of freshness.
- Pair with a side of pasta, a fresh salad, or steamed veggies for a complete meal.
Serving Suggestions:
- You can drizzle a little extra olive oil or balsamic glaze over the chicken for added flavor.
- Top with fresh basil or a sprinkle of extra Parmesan cheese for a more indulgent touch.
These Crispy Parmesan-Basil Chicken Cutlets are crunchy on the outside, juicy on the inside, and packed with flavor. They’re sure to be a hit with family or guests, and they’re quick enough for a weeknight meal. Enjoy! Let me know how it turns out!