Crispy Basil Cutlets

This Italian basil chicken cutlet turns plain chicken breasts into a fancy meal with tons of flavor. The crunchy coating with parmesan and basil goes great with the gooey mozzarella and tomato sauce. It feels like restaurant food but you can whip it up even on busy nights.

I learned this dish at a cooking workshop in Florence and now it's what I always cook when friends come over. The fresh basil mixed with two different cheeses always gets compliments, but it's easy enough that I can fix it while talking with my guests.

Ingredients

• Boneless skinless chicken breasts: cut flat makes thin pieces that cook fast and fully
• All purpose flour: forms the bottom coating for that amazing crunch
• Eggs and milk mixture: makes the breadcrumbs stick well to your chicken
• Breadcrumbs: mixed with Parmesan they create that awesome crispy outside
• Fresh basil: chopped into the breadcrumbs adds amazing smell and taste
• Marinara sauce: brings wetness and zingy tomato flavor that works with the chicken
• Mozzarella cheese: makes that wonderful stretchy layer that ties everything together
• Olive oil: has a rich taste that's just right for frying the cutlets

Step-by-Step Instructions

Set Up Your Station:

Put three flat dishes in a row for the coating process first with flour mix, next with egg wash, and last with breadcrumb blend. This lets you move smoothly through coating each piece.

Get Your Chicken Ready:

Cut chicken breasts sideways with a good knife to make thinner pieces. Try to keep them about 1/4 inch thick so they'll cook just right. Cut away any fat chunks for better taste.

Fix Your Coatings:

Stir flour with salt and pepper in the first dish. For the second, beat eggs and milk until they're fully mixed. In the last dish, blend breadcrumbs, Parmesan, and chopped basil using your hands to spread the basil around evenly.

Coat The Chicken:

Roll each chicken piece in flour and shake off extra. Then dip it fully in egg mix, letting drips fall off. Last, push it into the breadcrumb mix on both sides, making sure it's totally covered and pat gently so it sticks.

Fry Until Golden:

Warm olive oil in a pan until it shimmers but doesn't smoke. Put coated chicken in hot oil without crowding them. Cook until deep gold color shows, about 3-4 minutes each side, turning heat down if they brown too fast.

Add The Toppings:

Move golden chicken to a baking tray. Spoon tomato sauce over each piece, covering most of it. Scatter mozzarella all over, making sure it's spread evenly for that nice cheese stretch when you eat.

Bake Until Bubbly:

Place in hot oven till cheese melts fully and starts to bubble with slight browning at edges, around 5-7 minutes. Watch it closely so cheese doesn't burn.

Let It Sit:

Give the chicken a few minutes to rest after taking it from the oven. This helps all the juices spread back through the meat so it stays tender.

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You Must Know

The fresh basil in this dish really counts. I tried using dried basil once when I was in a hurry and thought it wouldn't matter much. My husband noticed right away something wasn't right. The smell of fresh basil soaks into the breadcrumbs and gives that true Italian taste that dried stuff just can't match.

Make-Ahead Options

You can coat the chicken pieces up to 8 hours before cooking and keep them in the fridge on a wire rack over a baking sheet. This lets air move around the chicken so they don't get soggy. When you're ready to cook, just start from the frying part.

For busy nights, you can fully cook the chicken, put on sauce and cheese, then keep in the fridge for up to 2 days. When it's time to eat, bake at 350°F for about 15 minutes until hot all through and the cheese gets melty.

Perfect Pairings

These Italian chicken cutlets taste amazing with a simple arugula salad topped with lemon juice and olive oil. The spicy greens and bright tang help balance the rich chicken. For a bigger meal, put them on top of spaghetti or serve with garlic mashed potatoes to soak up all that yummy sauce.

When cooking for friends, think about starting with an antipasto plate and finishing with something light like panna cotta. A cool Italian white wine such as Pinot Grigio or Vermentino goes really well without taking over the food flavors.

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Customization Ideas

This dish works as a great starting point for trying new things. You might add a layer of prosciutto under the cheese for extra saltiness, or mix other herbs like oregano, thyme, or rosemary into your breadcrumbs for different tastes. Want it spicy? Toss some red pepper flakes into your sauce.

For special diets, swap regular breadcrumbs with gluten-free ones or even crushed pork rinds if you're watching carbs. You can skip the cheese or use non-dairy kinds if you can't have milk products.

Frequently Asked Questions

→ How do I make these chicken cutlets lighter?

For a healthier twist, switch to whole wheat breadcrumbs and bake instead of frying. To cut fat, use part-skim mozzarella and reduce the Parmesan slightly without losing flavor.

→ Can the chicken be prepared in advance?

Absolutely! You can bread the chicken a day ahead and keep it in the fridge with parchment paper between pieces. For best results, fry or bake them fresh, but fully cooking and reheating is an option too—just pop them in a 350°F oven until hot.

→ What are good sides for these chicken cutlets?

Pair with pasta in olive oil, an arugula salad with lemon dressing, roasted veggies, or even garlic bread for an easy Italian-inspired meal.

→ How do I check if the chicken is cooked all the way?

The outside should be beautifully golden after 3-4 minutes per side. Make sure the internal temperature hits 165°F (74°C), or slice one open—the meat should be white and free of any pink.

→ Can dried basil replace fresh basil?

Fresh basil is best, but dried basil works too. Swap 1/4 cup fresh for about 1-2 tablespoons dried. Mix early into the breadcrumbs and let everything sit a bit for maximum flavor.

→ How thin should I slice the chicken breasts?

Cut the breasts horizontally into thin, even pieces about 1/4 to 1/2 inch thick. If needed, flatten them with a meat mallet for uniform cooking.