This Easy Italian Basil Chicken Cutlets Recipe is a tasty way to enjoy chicken! It features juicy chicken breasts seasoned with fresh basil and simple spices for a delicious flavor. Yum!
Crispy on the outside and tender on the inside, these cutlets are perfect for a quick dinner. I usually pair them with pasta or a fresh salad. Who can resist chicken that’s this easy to whip up?
Key Ingredients & Substitutions
Chicken Breasts: I recommend using boneless, skinless chicken breasts for juicy cutlets that cook quickly. If you’re looking for a leaner option, you might substitute turkey cutlets.
Panko Breadcrumbs: These give the chicken a light, crispy texture. If you don’t have panko, regular breadcrumbs work, but they may not be as crunchy. You can also use crushed cornflakes for a gluten-free option.
Fresh Basil: It brings a wonderful aroma! If you can’t find fresh basil, dried basil can substitute, but use less since it’s more concentrated. About 1 tablespoon should work.
Burrata or Mozzarella: Burrata adds a creamy element that I love. However, fresh mozzarella will work just fine as well. For a non-dairy alternative, try a plant-based cheese blend.
How Do You Achieve the Perfect Crispy Coating?
The key to a perfectly crispy cutlet is the breading process. Make sure to follow these steps carefully:
- First, flatten the chicken to ensure even cooking. Use a meat mallet or a rolling pin—this makes it tender!
- Set up your breading station with flour, beaten eggs, and the breadcrumb mixture. Make sure each piece is evenly coated in each step for the best results.
- Press the breadcrumbs firmly onto the chicken before frying. This helps them stick better and creates that delightful crunch.
- Use just enough oil in a hot pan to fry the cutlets to a golden brown. This should take about 3-4 minutes on each side.
Enjoy making these delicious chicken cutlets! They’re quick to prepare, and I often find them becoming a family favorite!
Easy Italian Basil Chicken Cutlets
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning (or a blend of oregano, thyme, and rosemary)
- ½ cup olive oil (for frying)
- 1 cup cherry tomatoes
- 1 cup fresh burrata or fresh mozzarella cheese
- 1 cup fresh basil leaves, chiffonade (thinly sliced)
- Balsamic glaze, for drizzling
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and about 15 minutes of cooking time. So, you can have these delicious Italian Basil Chicken Cutlets ready in about 35 minutes. Perfect for a quick weeknight dinner or a cozy weekend meal!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by flattening the chicken breasts so they’ll cook evenly. Place each breast between two sheets of plastic wrap or parchment paper, then use a meat mallet or rolling pin to gently pound them to about ½ inch thickness. This helps make the chicken tender and juicy!
2. Season the Chicken:
Sprinkle salt and freshly ground black pepper on both sides of the chicken breasts. This basic seasoning will enhance the flavors of the dish.
3. Set Up Your Breading Station:
This step will make breading the chicken easier. In one shallow dish, add flour for coating. In a second dish, beat the eggs. In a third dish, mix panko breadcrumbs, grated Parmesan cheese, garlic powder, and Italian seasoning together. This will create a flavorful and crispy coating.
4. Bread the Chicken Cutlets:
Dredge each chicken cutlet in the flour, ensuring you shake off any excess. Next, dip it into the beaten eggs, and finally coat it thoroughly with the breadcrumb mixture. Gently press the breadcrumbs onto the chicken to help them stick better.
5. Fry the Chicken:
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the breaded chicken cutlets (do this in batches if needed to avoid overcrowding the pan). Cook them for about 3-4 minutes on each side, or until they are golden brown and reach an internal temperature of 165°F (74°C). Once done, place them on paper towels to drain any excess oil.
6. Warm the Cherry Tomatoes:
In a separate small pan, add the cherry tomatoes and warm them over medium heat for about 2-3 minutes until they become slightly softened. This will bring out their natural sweetness!
7. Assemble Your Dish:
Now it’s time to plate! Arrange the crispy chicken cutlets on a platter. Spoon some of the warm cherry tomatoes over each cutlet, then add a generous piece or scoop of burrata or fresh mozzarella on top. Finally, scatter fresh basil leaves for a pop of flavor and color.
8. Finish with Balsamic Glaze:
Drizzle balsamic glaze over everything for a sweet and tangy complement to the savory chicken and fresh ingredients.
9. Serve and Enjoy:
Serve your delicious Italian Basil Chicken Cutlets immediately, and feel free to add a side of crusty bread or a fresh salad to complete the meal. Enjoy every bite!
This recipe creates a flavorful, crispy chicken topped with fresh Italian classics—basil, burrata, tomatoes, and balsamic glaze. It’s simple yet impressive! Enjoy!
FAQ for Easy Italian Basil Chicken Cutlets
Can I Use Different Types of Cheese?
Absolutely! While burrata or fresh mozzarella adds a wonderful creaminess, you can use shredded mozzarella, provolone, or even goat cheese if you prefer. Just keep in mind that different cheeses will have varying flavors!
Can I Make This Recipe Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs or crushed cornflakes instead of panko. The process remains the same!
How Do I Store Leftovers?
Leftover chicken cutlets can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes, or use the microwave on a lower setting until warmed through.
Can I Prepare the Cutlets in Advance?
You can prep the chicken cutlets by breading them in advance. Simply cover and refrigerate them for up to 24 hours before frying. When you’re ready to cook, just heat the oil and fry them as instructed!
