Italian Basil Chicken Cutlets bring together tender, golden-crisp chicken and the bright, aromatic charm of fresh basil for a dish that’s both comforting and packed with Mediterranean flair. Lightly breaded and pan-fried to perfection, these cutlets are elevated with a touch of garlic and herbs, creating a simple yet irresistible weeknight dinner.
Why You’ll Love This Italian Basil Chicken Cutlets
This recipe is a perfect combination of ease and elegance. The crispy coating adds satisfying texture, while the basil and Italian seasoning infuse the chicken with vibrant flavor. It pairs wonderfully with salads, pasta, or a drizzle of lemon for a refreshing finish. Quick to prepare and even better to savor, it’s a go-to meal you’ll want to make again and again.
Ingredients for Italian Basil Chicken Cutlets
Creating Italian Basil Chicken Cutlets is a breeze with the right ingredients.
Here’s what you’ll need to whip up this delicious dish:
Boneless, skinless chicken breasts: The star of the show! Tender and juicy, they soak up all the flavors beautifully.
All-purpose flour: This helps create a light coating that adheres to the chicken, giving it that perfect crunch.
Large eggs: They act as a binding agent, ensuring the breadcrumbs stick well to the chicken.
Breadcrumbs: Choose plain or seasoned for a crispy exterior. They add texture and crunch.
Grated Parmesan cheese: This adds a savory depth of flavor that elevates the dish to new heights.
Fresh basil: The fragrant herb that brings a burst of freshness. Use it generously for the best taste.
Garlic powder: A sprinkle of this adds a subtle kick, enhancing the overall flavor profile.
Salt and black pepper: Essential seasonings that bring out the natural flavors of the chicken.
Olive oil: For pan-frying, it adds richness and helps achieve that golden-brown finish.
Lemon wedges: A zesty touch to serve alongside, perfect for squeezing over the cutlets for added brightness.
Feel free to get creative!
For a gluten-free option, swap the flour and breadcrumbs for almond flour and gluten-free breadcrumbs.
If you like a bit of heat, toss in some red pepper flakes to the breadcrumb mixture.
Exact quantities for each ingredient are available at the bottom of the article for easy printing.
How to Make Italian Basil Chicken Cutlets
Making Italian Basil Chicken Cutlets is a straightforward process that yields delicious results.
Follow these simple steps, and you’ll have a crispy, flavorful dinner ready in no time!
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F (200°C).
While that’s heating up, line a baking sheet with parchment paper.
This will make cleanup a breeze and help the cutlets cook evenly.
Step 2: Pound the Chicken
Next, take your boneless, skinless chicken breasts and place them between two sheets of plastic wrap.
Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2 inch.
This step ensures that the chicken cooks evenly, resulting in juicy cutlets.
Step 3: Set Up the Breading Station
Now it’s time to set up your breading station.
In one shallow dish, pour in the all-purpose flour.
In a second dish, whisk the large eggs until they’re well combined.
Finally, in a third dish, mix together the breadcrumbs, grated Parmesan cheese, chopped fresh basil, garlic powder, salt, and black pepper.
This setup will make the breading process smooth and efficient.
Step 4: Bread the Chicken Cutlets
Dredge each chicken cutlet in the flour, shaking off any excess.
Then dip it into the egg mixture, allowing any extra to drip off.
Finally, coat the chicken in the breadcrumb mixture, pressing gently to ensure it sticks well.
This three-step process creates a deliciously crispy exterior.
Step 5: Cook the Cutlets
In a large skillet, heat the olive oil over medium heat.
Once the oil is hot, add the breaded chicken cutlets in batches.
Cook them for about 4-5 minutes on each side, or until they’re golden brown and cooked through.
This step is crucial for achieving that perfect crunch!
Step 6: Finish in the Oven
After pan-frying, transfer the cooked cutlets to the prepared baking sheet.
Pop them in the preheated oven for an additional 5-7 minutes.
This final step ensures they’re cooked all the way through while staying crispy.
Step 7: Serve with Lemon
Once done, serve the chicken cutlets hot, with lemon wedges on the side.
A squeeze of fresh lemon juice over the cutlets adds a bright, zesty flavor that complements the dish beautifully.
Enjoy your Italian Basil Chicken Cutlets with your favorite sides!
Tips for Success
Make sure to pound the chicken evenly for consistent cooking.
Use fresh basil for the best flavor; dried basil won’t give the same punch.
Don’t overcrowd the skillet when frying; this helps achieve that golden-brown crust.
Let the cutlets rest for a minute after cooking to keep them juicy.
Experiment with different cheeses in the breadcrumb mixture for unique flavors.
Equipment Needed
Meat mallet or rolling pin: For pounding the chicken. A heavy skillet can work in a pinch.
Shallow dishes: For the breading station. Any flat plates will do.
Large skillet: Essential for frying. A non-stick pan makes cleanup easier.
Baking sheet: Needed for the oven finish. Line it with parchment for easy cleanup.
Variations
Herb-Infused: Add a mix of dried herbs like oregano and thyme to the breadcrumb mixture for an aromatic twist.
Cheesy Delight: Incorporate shredded mozzarella or provolone cheese into the breadcrumb mix for an extra cheesy flavor.
Spicy Kick: Mix in some cayenne pepper or crushed red pepper flakes to the breadcrumbs for a spicy version.
Vegetarian Option: Substitute chicken with eggplant or zucchini slices for a delicious plant-based alternative.
Asian Fusion: Replace basil with cilantro and add sesame seeds to the breadcrumb mixture for an Asian-inspired cutlet.
Serving Suggestions
Pair with a fresh salad: A simple arugula or mixed greens salad drizzled with balsamic vinaigrette complements the cutlets perfectly.
Serve with pasta: A side of spaghetti tossed in olive oil and garlic enhances the Italian theme.
Drink pairing: A crisp white wine, like Pinot Grigio, balances the flavors beautifully.
Presentation tip: Garnish with extra basil leaves and lemon slices for a vibrant touch.
FAQs about Italian Basil Chicken Cutlets
Can I make Italian Basil Chicken Cutlets ahead of time?
Absolutely! You can bread the chicken cutlets in advance and store them in the fridge for a few hours. Just cook them right before serving for that fresh, crispy texture.
What can I serve with Italian Basil Chicken Cutlets?
These cutlets pair wonderfully with a fresh salad, pasta, or roasted vegetables. A side of garlic bread also complements the meal beautifully!
Can I freeze the cutlets?
Yes, you can freeze the breaded cutlets before cooking. Just make sure to separate them with parchment paper to prevent sticking. When ready to cook, thaw them in the fridge overnight and follow the cooking instructions.
How do I store leftovers?
Store any leftover cutlets in an airtight container in the fridge for up to three days. Reheat them in the oven to maintain their crispiness.
What if I don’t have fresh basil?
If fresh basil isn’t available, you can use dried basil, but reduce the amount since dried herbs are more concentrated. Alternatively, try substituting with other fresh herbs like parsley or oregano for a different flavor profile.
Final Thoughts
Cooking Italian Basil Chicken Cutlets is more than just preparing a meal; it’s about creating memories. The joy of watching your loved ones savor each bite, their faces lighting up with delight, is truly priceless. This dish brings a taste of Italy right to your kitchen, combining simplicity with rich flavors. Whether it’s a weeknight dinner or a special occasion, these cutlets are sure to impress. So roll up your sleeves, embrace the process, and enjoy the delicious rewards.
Italian Basil Chicken Cutlets are a flavorful and crispy dish made with tender chicken breasts, coated in a mixture of breadcrumbs, Parmesan cheese, and fresh basil, perfect for a delicious dinner.
Ingredients
Scale
1 pound boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup fresh basil, chopped
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
Lemon wedges, for serving
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness, about 1/2 inch thick.
Set up a breading station: In one shallow dish, place the flour. In a second dish, whisk the eggs. In a third dish, combine the breadcrumbs, Parmesan cheese, chopped basil, garlic powder, salt, and black pepper.
Dredge each chicken cutlet in the flour, shaking off the excess. Dip it into the eggs, allowing any excess to drip off, then coat it in the breadcrumb mixture, pressing gently to adhere.
In a large skillet, heat the olive oil over medium heat. Once hot, add the breaded chicken cutlets in batches, cooking for about 4-5 minutes on each side or until golden brown and cooked through.
Transfer the cooked cutlets to the prepared baking sheet and finish cooking in the preheated oven for an additional 5-7 minutes.
Serve the chicken cutlets hot with lemon wedges on the side for squeezing over the top.
Notes
For a gluten-free option, substitute the all-purpose flour and breadcrumbs with almond flour and gluten-free breadcrumbs.
Add a pinch of red pepper flakes to the breadcrumb mixture for a spicy kick.
