Crispy Italian Basil Cutlets

This Italian basil chicken cutlet recipe transforms ordinary chicken breasts into a restaurant-worthy dish with layers of flavor. The crispy parmesan-basil coating pairs perfectly with the melted mozzarella and marinara sauce for a meal that feels indulgent yet comes together easily on busy weeknights.

I discovered this recipe during a cooking class in Florence, and it's become my go-to when hosting dinner parties. The combination of fresh basil and two types of cheese never fails to impress guests, yet it's simple enough that I can make it while chatting with company.

Ingredients

• Boneless skinless chicken breasts: sliced horizontally creates thin cutlets that cook quickly and evenly
• All purpose flour: creates the first layer of coating for perfect crispiness
• Eggs and milk mixture: helps the breadcrumbs adhere properly to the chicken
• Breadcrumbs: combined with Parmesan creates the perfect crispy exterior
• Fresh basil: incorporated into the breadcrumb mixture infuses the coating with aromatic flavor
• Marinara sauce: adds moisture and tangy tomato flavor to complement the chicken
• Mozzarella cheese: creates that irresistible melty layer that brings everything together
• Olive oil: with its fruity notes is ideal for pan-frying the cutlets

Step-by-Step Instructions

Prepare Your Workspace:

Arrange three shallow dishes in sequence for the breading station flour mixture in first dish, egg wash in second dish, and breadcrumb mixture in third. This creates an efficient assembly line for coating the chicken.

Prepare The Chicken:

Slice chicken breasts horizontally with a sharp knife to create thinner cutlets. The key is keeping them even thickness about 1/4 inch for perfect cooking. Trim any excess fat for better texture and flavor.

Create Your Coatings:

Mix flour with salt and pepper in first dish. In second dish, whisk eggs with milk until completely combined. For third dish, thoroughly combine breadcrumbs, grated Parmesan, and freshly chopped basil, using your fingers to distribute the basil evenly.

Bread The Cutlets:

Dredge each chicken piece thoroughly in flour, shaking off excess. Next, fully submerge in egg mixture, allowing extra to drip off. Finally, press firmly into breadcrumb mixture on both sides, ensuring complete coverage and pressing gently to adhere.

Pan Fry To Golden Perfection:

Heat olive oil in skillet until shimmering but not smoking. Place breaded cutlets carefully into hot oil without overcrowding the pan. Cook until deep golden brown, about 3-4 minutes per side, adjusting heat if browning too quickly.

Create The Topping:

Transfer golden cutlets to baking sheet. Spoon marinara sauce over each piece, covering about two-thirds of the surface. Sprinkle generously with shredded mozzarella, ensuring even coverage for that perfect cheese pull.

Bake To Bubbly Finish:

Place in preheated oven until cheese melts completely and begins to bubble and brown slightly at edges, about 5-7 minutes. Watch carefully to prevent cheese from burning.

Rest Before Serving:

Allow cutlets to rest for 3-5 minutes after removing from oven. This helps the juices redistribute throughout the meat for maximum tenderness.

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You Must Know

The fresh basil in this recipe makes all the difference. I once made it without when I thought dried would do in a pinch, and my husband immediately noticed something was missing. The aromatic quality of fresh basil permeates the breadcrumb coating and creates that authentic Italian flavor that dried herbs simply cannot replicate.

Make-Ahead Options

You can bread the chicken cutlets up to 8 hours in advance and store them in the refrigerator on a wire rack over a baking sheet. This allows air to circulate around the cutlets, preventing them from becoming soggy. When ready to cook, simply follow the recipe from the frying step.

For busy weeknights, you can also fully cook the cutlets, add sauce and cheese, then refrigerate for up to 2 days. When ready to serve, bake at 350°F for about 15 minutes until heated through and the cheese is melty.

Perfect Pairings

These Italian chicken cutlets shine alongside a simple arugula salad dressed with lemon juice and olive oil. The peppery greens and bright acidity cut through the richness of the chicken beautifully. For a heartier meal, serve over spaghetti or with roasted garlic mashed potatoes to soak up the extra sauce.

If serving for guests, consider starting with an antipasto platter and ending with a light dessert like panna cotta. A crisp Italian white wine such as Pinot Grigio or Vermentino complements the flavors without overwhelming them.

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Customization Ideas

This recipe serves as a wonderful base for variations. Try adding a layer of prosciutto under the cheese for a saltier dimension, or mix herbs like oregano, thyme, or rosemary into the breadcrumb mixture for different flavor profiles. For a spicier version, add red pepper flakes to the marinara sauce.

For dietary restrictions, the breadcrumbs can be replaced with gluten-free alternatives or even crushed pork rinds for a low-carb option. The cheese can be omitted or replaced with dairy-free versions if needed.

Recipe FAQs

→ How can I make these chicken cutlets healthier?

For a lighter version, use whole wheat breadcrumbs instead of regular and bake the cutlets after coating instead of frying. You can also use part-skim mozzarella and a lighter sprinkle of Parmesan to reduce fat content while maintaining flavor.

→ Can I prepare these chicken cutlets ahead of time?

Yes! You can bread the chicken cutlets up to a day in advance and store them in the refrigerator, separated by parchment paper. For best results, cook them fresh when ready to serve. You can also fully cook them, cool completely, and refrigerate for 1-2 days, reheating in a 350°F oven until hot.

→ What can I serve with Italian basil chicken cutlets?

These chicken cutlets pair wonderfully with pasta tossed in olive oil or additional marinara sauce. A simple arugula salad with lemon vinaigrette makes a perfect side, as does roasted vegetables or garlic bread to complete the Italian-inspired meal.

→ How do I know when the chicken cutlets are fully cooked?

The chicken cutlets should be golden brown on the outside after frying for 3-4 minutes per side. To ensure they're fully cooked, the internal temperature should reach 165°F (74°C). If you don't have a thermometer, cut into the thickest part - the meat should be white throughout with no pink.

→ Can I use dried basil instead of fresh?

While fresh basil provides the best flavor, you can substitute dried basil if necessary. Use about 1-2 tablespoons of dried basil instead of the 1/4 cup fresh. For the best flavor when using dried herbs, mix them into the breadcrumb mixture and let it sit for a few minutes before coating the chicken to allow the flavors to blend.

→ How thin should I cut the chicken breasts?

When cutting the chicken breasts horizontally, aim for cutlets that are about 1/4 to 1/2 inch thick. Even thickness ensures uniform cooking. If the cutlets are still too thick after cutting, you can gently pound them with a meat mallet between sheets of plastic wrap until they reach the desired thickness.