I always enjoy making these Parmesan-Basil Chicken Cutlets because they turn everyday chicken into a comforting and flavorful dinner. I love the crispy coating combined with the fresh aroma of basil and the savory depth of Parmesan cheese. This recipe feels special enough for guests but simple enough for a relaxed weeknight meal, which makes it one of my favorites to prepare.
Why You’ll Love This Recipe
I like this recipe because it delivers a crispy texture and rich flavor without complicated steps. The ingredients are easy to find, and the preparation is straightforward, which helps me get dinner on the table quickly. I also appreciate how versatile these cutlets are, since I can pair them with many different sides depending on my mood.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup fresh basil, finely chopped
1 large egg, beaten
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
olive oil, enough for frying
Directions
I begin by pounding the chicken breasts until they are an even thickness, which helps them cook evenly. I season both sides with salt and pepper. I set up three shallow bowls: one with flour, one with the beaten egg, and one with breadcrumbs mixed with Parmesan and basil. I coat each chicken breast in flour, dip it into the egg, and then press it into the breadcrumb mixture until fully coated. I heat olive oil in a large frying pan over medium heat and cook the cutlets for about 5 to 7 minutes per side, until they are golden brown and fully cooked. I remove them from the pan and let them rest briefly before serving.
Servings And Timing
I usually prepare this recipe for 4 servings. The preparation takes about 15 minutes, and the cooking time is around 20 minutes, making the total time approximately 35 minutes.
Variations
I sometimes add crushed nuts to the breadcrumb mixture when I want extra crunch. When I prefer a lighter option, I bake the cutlets instead of frying them. I also enjoy experimenting with different herbs, such as oregano or thyme, to slightly change the flavor while keeping the recipe familiar.
Storage/Reheating
When I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. For reheating, I prefer using the oven or an air fryer so the coating stays crispy. If I freeze the cooked cutlets, I wrap them tightly and keep them for up to 3 months, reheating them directly from frozen in the oven.
FAQs
Can I bake these chicken cutlets instead of frying them?
I often bake them at 400°F, flipping halfway through, until they are golden and cooked through.
Can I prepare the cutlets ahead of time?
I like to bread the chicken a few hours in advance and keep it covered in the refrigerator until cooking.
What sides do I usually serve with this recipe?
I usually serve these cutlets with pasta, a fresh salad, or roasted vegetables.
Can I use dried basil instead of fresh?
I use dried basil when needed, reducing the amount since dried herbs have a stronger flavor.
How do I keep the chicken juicy?
I make sure not to overcook the cutlets and always pound the chicken evenly before cooking.
Conclusion
I love how these Parmesan-Basil Chicken Cutlets bring together simplicity and flavor in one dish. They are easy to make, satisfying to eat, and flexible enough to suit many occasions. Every time I cook them, I’m reminded how a few good ingredients can create a truly comforting meal.
These Parmesan-Basil Chicken Cutlets are crispy, savory, and full of flavor from fresh basil and Parmesan. Perfect for a quick weeknight dinner or a special occasion, they’re easy to prepare and pair well with many side dishes.
Ingredients
4 boneless, skinless chicken breasts
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup fresh basil, finely chopped
1 large egg, beaten
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
Olive oil, enough for frying
Instructions
Pound the chicken breasts to an even thickness and season with salt and pepper.
Set up three bowls: one with flour, one with beaten egg, and one with a mixture of breadcrumbs, Parmesan, and basil.
Dredge each chicken breast in flour, then dip in egg, then coat with the breadcrumb mixture.
Heat olive oil in a large frying pan over medium heat.
Cook the chicken cutlets for 5–7 minutes on each side, or until golden brown and fully cooked.
Remove from the pan and let rest briefly before serving.
Notes
Use crushed nuts in the breadcrumb mixture for extra crunch.
Bake at 400°F for a lighter version.
Try using different herbs like oregano or thyme for a flavor twist.
Reheat in the oven or air fryer for best results.
Freeze cooked cutlets for up to 3 months; reheat directly from frozen.
