Those crispy Parmesan-Basil Chicken Cutlets comes together in about 30 minutes and uses a simple skillet method for a quick and easy weeknight dinner that your family will love! Switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends! Seriously, this is comfort food at its finest, and I can’t wait for you to try it!
Let’s Talk Ingredients
Here’s what you’ll need to whip up these amazing Parmesan-Basil Chicken Cutlets:
4 boneless, skinless chicken breasts: These are the star of the show! Can’t find chicken breasts? No worries! You can easily use chicken thighs if that’s what you have on hand.
1 cup grated Parmesan cheese: The more, the merrier! A good-quality Parmesan really makes a difference. Get ready for that cheesy flavor explosion!
1 cup fresh breadcrumbs: You can use store-bought or make your own with stale bread. Just pulse it in a food processor, easy peasy.
¼ cup fresh basil, finely chopped: This is where the magic happens! The fresh basil adds a fragrant touch that elevates the dish.
2 large eggs: These act as the glue to help the breadcrumbs stick to the chicken.
½ teaspoon garlic powder: A couple of pinches will add that just-right punch to your chicken.
½ teaspoon salt: Because every dish needs a little seasoning!
¼ teaspoon black pepper: Just for a subtle kick!
½ cup all-purpose flour: For dredging and ensuring a great crunch!
Olive oil, for frying: Just enough to coat the bottom of your skillet for that perfect golden-brown finish.
Lemon wedges, for serving (optional): Because a squeeze of lemon takes everything to the next level!
Here’s How It’s Done
Creating Parmesan-Basil Chicken Cutlets is straightforward if you follow these simple steps:
Pound the Chicken: Place the chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound them to an even thickness of about ½ inch. This ensures even cooking and keeps them juicy!
Set Up Your Breading Station: In three separate shallow dishes, pour the flour, beaten eggs, and mix together your Parmesan cheese, breadcrumbs, chopped basil, garlic powder, salt, and pepper. This will be your breading station, super simple!
Coat the Chicken: Dip each chicken breast first in the flour, shaking off the excess. Then, dunk it in the beaten eggs (let any extra drip off), and finally coat it in the Parmesan-breadcrumb mixture. Give it a good press to ensure a nice coating.
Heat the Oil: In a large skillet, pour enough olive oil over medium heat to cover the bottom of the pan. You’ll want to hear that sizzle when you drop the chicken in.
Cook the Chicken: Once the oil is hot (about 350°F), carefully add the breaded chicken cutlets. Cook for about 4-5 minutes on each side or until golden brown and cooked through. You might have to do this in batches to avoid overcrowding the pan, trust me, it’s worth it!
Drain Excess Oil: Transfer the cooked cutlets to a plate lined with paper towels. This will help absorb any excess oil so they’re nice and crispy.
Serve: Optionally, serve with lemon wedges for a fresh burst of flavor. A little squirt of lemon makes everything better!
These steps will guide you in creating these delicious cutlets effortlessly. Your kitchen is about to smell AMAZING, and I can just picture the happy faces around your dinner table!
If you loved those Parmesan-Basil Chicken Cutlets, be sure to check out my Chicken Empanadas or my Garlic Parmesan Chicken! Each dish complements this chicken beautifully!
Why This Recipe Works
Quick & Easy
The secret to a delicious weeknight meal is that it comes together in under 30 minutes! With minimal hands-on time, you’ll have more moments to savor around the dinner table.
Customizable
Feel free to swap out ingredients to suit your taste or dietary needs. Add some spice with crushed red pepper flakes, or make it herby with thyme or parsley! This is truly a blank canvas.
Budget-Friendly
This recipe uses affordable, everyday ingredients that you probably already have in your pantry! The whole family will enjoy it without breaking the bank.
Comfort Food
With that crispy, cheesy coating and juicy chicken, it’s sure to please even the pickiest eaters. It’s loaded with tons of flavor and is a dish you can feel good about serving!
Make-Ahead Friendly
You can bread the chicken earlier in the day, refrigerate it, and then just pop it in the skillet when you’re ready to eat! Perfect for meal prep!
How to Serve Those Parmesan-Basil Chicken Cutlets
Serving Suggestions
These Parmesan-Basil Chicken Cutlets are great served with a side of pasta, a crisp salad, or some roasted veggies. You can even slice them up and toss them in a creamy Caesar salad for a delicious twist!
Storage
If you happen to have leftovers (which I’m betting you won’t!), they should be stored in an airtight container in the refrigerator. They’ll keep well for about 3-4 days.
Reheating Instructions
The best way to reheat these beauties is in a skillet over medium heat. It keeps them crispy while warming them through, and nobody likes a soggy cutlet!
Freezer Friendly
Yes! You can freeze the cooked cutlets. Just allow them to cool completely, then wrap them tightly in plastic wrap and foil before placing them in the freezer. They’ll be good for up to 3 months. To reheat, bake them in a preheated oven at 375°F until warmed through.
There you have it! A delicious, crowd-pleasing, totally adaptable dish that makes cooking a breeze. I promise, once you try these Parmesan-Basil Chicken Cutlets, it’ll become a regular in your meal rotation. So grab those ingredients and let’s get cooking, your family will thank you for it!
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Quick and Easy Parmesan-Basil Chicken Cutlets
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Crispy Parmesan-Basil Chicken Cutlets come together in about 30 minutes for a quick and delicious weeknight dinner that your family will love!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup fresh breadcrumbs
- ¼ cup fresh basil, finely chopped
- 2 large eggs
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup all-purpose flour
- Olive oil, for frying
- Lemon wedges, for serving (optional)
Instructions
- Pound the chicken between plastic wrap to an even thickness of ½ inch.
- Set up breading station with three dishes for flour, beaten eggs, and Parmesan-breadcrumb mixture.
- Coat each chicken breast in flour, dip in beaten eggs, then coat with breadcrumb mixture.
- Heat olive oil in a skillet over medium heat.
- Cook the chicken cutlets for 4-5 minutes on each side until golden brown.
- Transfer cooked cutlets to a paper towel-lined plate to drain excess oil.
- Serve optionally with lemon wedges.
Notes
Customize with your favorite spices or herbs. Great with a side of pasta or salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cutlet
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 180mg