Ingredients
Method
Prep the Chicken: Place the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound them to about 1/2-inch thickness. This ensures even cooking.
Seasoning Mixture: In a bowl, combine the chopped basil, minced garlic, salt, and pepper.
Set Up the Breading Station: In three separate shallow dishes, set up the breading station:
- In the first dish, place the flour.
- In the second dish, beat the eggs with a sprinkle of salt and pepper.
- In the third dish, mix the breadcrumbs with the grated Parmesan cheese and half of the basil seasoning mixture.
Coat the Chicken: Take each chicken breast and coat it first in the flour, making sure to shake off the excess. Next, dip it into the egg mixture, allowing any excess to drip off, and finally, coat it in the breadcrumb mixture, pressing gently to ensure it adheres well.
Cook the Cutlets: In a large skillet, heat enough olive oil over medium heat to cover the bottom of the pan (about 1/4 inch deep). Once the oil is hot, carefully place the breaded chicken cutlets in the skillet. Cook for about 4-5 minutes per side, or until they are golden brown and cooked through (internal temperature should reach 165°F or 75°C). You may need to do this in batches if your skillet isn't large enough.
Drain and Serve: Once cooked, transfer the cutlets to a paper towel-lined plate to drain any excess oil.
Garnish and Serve: Serve the chicken cutlets warm, garnished with the remaining fresh basil leaves and lemon wedges on the side for a bright finish.
Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4