Description
These Italian Basil Chicken Cutlets are crispy, juicy, and packed with flavor thanks to fresh basil, lemon zest, garlic, and Parmigiano-Reggiano in the breadcrumb coating. A quick, crowd-pleasing dinner that’s perfect for any night of the week.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 1 cup all-purpose flour
- 3 large eggs
- 2 cups seasoned Italian breadcrumbs
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup fresh basil leaves, finely chopped (plus more for garnish)
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Olive oil for frying
- Lemon wedges for serving
Instructions
- Prepare the Chicken: Pound chicken breasts to 1/4-inch thickness. Cut in half if large and pat dry. Season with salt and pepper.
- Set Up Breading Station: Place flour in one dish. In a second dish, beat eggs with 1 tablespoon water. In a third, combine breadcrumbs, Parmigiano, basil, garlic, lemon zest, and red pepper flakes.
- Bread the Cutlets: Dredge chicken in flour, then egg, then breadcrumb mixture. Press firmly. Place on a plate and chill for 15–30 minutes.
- Cook the Cutlets: Heat 1/4 inch olive oil in a large skillet over medium-high heat. Fry cutlets 3–4 minutes per side until golden and cooked through. Drain on paper towels.
- Serve: Arrange on platter with lemon wedges and fresh basil. Serve hot and crispy.
Notes
Let breaded cutlets chill before frying for a crispier crust. Use fresh basil for best flavor. Reheat leftovers in a 350°F oven for 10 minutes to retain crispness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet
- Calories: 390
- Sugar: 1g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 125mg
Keywords: Italian chicken cutlets, basil chicken, crispy chicken cutlet, Mediterranean chicken recipe, easy weeknight chicken