Description
Whipping up Italian Basil Chicken Cutlets brings pure comfort straight from a sunny kitchen in Rome. Crispy, tender chicken gets dressed with fresh basil and parmesan, making your dinner feel like a quick trip to Italy.
Ingredients
Scale
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs (preferably Italian-style)
- 1 cup all-purpose flour
- ½ cup olive oil (for frying)
Coating and Seasoning:
- 2 large eggs
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
Serving:
- 1 cup marinara sauce
- Fresh basil leaves (for garnish)
Instructions
- Pound 4 chicken breasts between plastic wrap to ½ inch thickness using a meat mallet, ensuring even cooking and tenderness.
- Season both sides of the chicken cutlets with 1 teaspoon salt and ½ teaspoon black pepper for enhanced flavor.
- Create three separate shallow dishes: one with 1 cup flour, another with 2 whisked eggs, and the third with breadcrumb mixture combining 1 cup breadcrumbs, ½ cup Parmesan, ¼ cup chopped basil, 2 minced garlic cloves, ½ teaspoon oregano, and ¼ teaspoon red pepper flakes.
- Dredge each chicken cutlet first in flour, shaking off excess.
- Dip floured chicken into egg mixture, allowing extra egg to drip away.
- Press chicken into breadcrumb mixture, coating both sides thoroughly.
- Heat ½ cup olive oil in a large skillet over medium heat, ensuring oil is approximately ¼ inch deep.
- Carefully place breaded cutlets in hot oil, avoiding overcrowding by cooking in batches.
- Fry cutlets for 4-5 minutes on first side until golden brown, maintaining steady heat around 350°F.
- Flip cutlets and cook additional 4-5 minutes until internal temperature reaches 165°F.
- Transfer cooked cutlets to paper towel-lined plate to absorb excess oil.
- Serve cutlets atop 1 cup marinara sauce, garnishing with fresh basil leaves.
Notes
- Always pound chicken breasts to an even 1/2 inch thickness to ensure uniform cooking and maximum tenderness.
- Use fresh breadcrumbs if possible, as they create a crispier and more flavorful coating than store-bought dried breadcrumbs.
- Test the oil temperature before adding chicken by dropping a breadcrumb in the pan – it should sizzle immediately but not burn.
- Drain cooked cutlets on paper towels to keep the crispy breading from getting soggy, and serve immediately for the best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 625 kcal
- Sugar: 3 g
- Sodium: 710 mg
- Fat: 38 g
- Saturated Fat: 7 g
- Unsaturated Fat: 29 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 43 g
- Cholesterol: 160 mg