Italian Basil Chicken Cutlets Recipe
Introduction
Italian basil chicken cutlets are a flavorful twist on a classic favorite. Marinated in fresh basil and garlic, then coated in a crispy breading, these cutlets make a delicious and easy meal perfect for any night of the week.
Ingredients
- 4 boneless, skinless chicken breast cutlets
- 1 cup fresh basil leaves, chopped
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 beaten eggs
- 1 cup bread crumbs
- 1/4 cup vegetable oil for frying
- Lemon wedges for serving
Instructions
- Step 1: Place the chicken cutlets on a cutting board, cover with plastic wrap, and gently pound with a meat mallet to an even thickness.
- Step 2: In a small bowl, combine chopped basil, minced garlic, olive oil, Parmesan cheese, lemon juice, salt, and pepper. Stir well to create a basil marinade.
- Step 3: Coat the chicken cutlets with the marinade, making sure each piece is thoroughly covered. Place them in a shallow dish, cover with plastic wrap, and refrigerate for at least 30 minutes.
- Step 4: Prepare a breading station: place flour in one shallow bowl, beaten eggs in a second, and bread crumbs in a third.
- Step 5: Dredge each marinated chicken cutlet in flour, shaking off excess. Dip into the beaten eggs, then press into bread crumbs until completely coated.
- Step 6: Heat vegetable oil over medium heat in a large skillet. Fry chicken cutlets until golden brown and cooked through, about 5-6 minutes per side.
- Step 7: Remove from the skillet and place on paper towels to drain excess oil.
- Step 8: Serve with lemon wedges and garnish with extra basil leaves if desired.
Tips & Variations
- For a lighter option, bake the chicken cutlets at 400°F (200°C) for 20 minutes instead of frying.
- Add a pinch of red pepper flakes to the marinade for a subtle spicy kick.
- Use panko bread crumbs for extra crunch.
- Fresh lemon juice brightens the flavors—don’t skip it!
Storage
Store leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in a 350°F (175°C) oven until warmed through to maintain crispiness. Avoid microwaving to keep the breading crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breast cutlets?
Yes, boneless chicken thighs can be used. Just make sure to pound them to an even thickness for consistent cooking.
How can I tell if the chicken is fully cooked?
Chicken is fully cooked when the internal temperature reaches 165°F (74°C) and the juices run clear. Cooking about 5-6 minutes per side should achieve this for cutlets.
Print
Italian Basil Chicken Cutlets Recipe
- Total Time: 47 minutes
- Yield: 4 servings 1x
Description
These Italian Basil Chicken Cutlets are tender, flavorful chicken breasts marinated in a fresh basil and garlic mixture, coated with a crispy breadcrumb crust, and pan-fried to golden perfection. Perfect for a quick dinner with a zesty lemon finish.
Ingredients
Chicken and Marinade
- 4 boneless, skinless chicken breast cutlets
- 1 cup fresh basil leaves, chopped
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- Salt and pepper to taste
Breading Station
- 1/2 cup all-purpose flour
- 2 beaten eggs
- 1 cup bread crumbs
For Frying
- 1/4 cup vegetable oil
- Lemon wedges for serving
Instructions
- Prepare the Chicken Cutlets: Place the chicken cutlets on a cutting board, cover them with plastic wrap, and gently pound them with a meat mallet until they are an even thickness. This helps the chicken cook evenly.
- Make the Basil Marinade: In a small bowl, combine the chopped basil, minced garlic, olive oil, grated Parmesan cheese, lemon juice, salt, and pepper. Stir well until all ingredients are blended into a flavorful marinade.
- Marinate the Chicken: Coat each chicken cutlet thoroughly with the basil marinade. Place the coated cutlets in a shallow dish, cover with plastic wrap, and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Set Up the Breading Station: Prepare three shallow bowls: one with flour, one with beaten eggs, and one with bread crumbs. This will make the breading process smooth and organized.
- Bread the Chicken Cutlets: Remove chicken from the marinade and dredge each piece in the flour, shaking off the excess. Then dip into the beaten eggs, followed by pressing into the bread crumbs until fully coated for a crunchy exterior.
- Fry the Chicken: Heat the vegetable oil in a large skillet over medium heat. Once hot, add the breaded chicken cutlets and fry for about 5-6 minutes on each side until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
- Drain the Excess Oil: Remove the fried chicken cutlets from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
- Serve: Serve the Italian basil chicken cutlets hot with lemon wedges on the side. Garnish with extra fresh basil leaves if desired for added aroma and color.
Notes
- Pounding the chicken to an even thickness ensures even cooking and tender results.
- Marinating for at least 30 minutes enhances the basil and garlic flavors deeply into the chicken.
- Use fresh bread crumbs for a lighter, crispier crust or panko breadcrumbs for extra crunch.
- Monitor oil temperature to avoid burning the breading; medium heat works best.
- Check internal temperature with a meat thermometer to ensure doneness (165°F).
- This dish pairs well with a light salad or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Italian
Keywords: Italian chicken cutlets, basil chicken, fried chicken cutlets, crispy chicken, garlic chicken recipe
