Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • Salt and freshly ground black pepper, to taste
  • 1 cup (120g) all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup (90g) Italian-style breadcrumbs (or plain breadcrumbs + 1 teaspoon dried Italian herbs)
  • ½ cup (50g) grated Parmesan cheese, finely grated
  • 2 tablespoons fresh basil, finely chopped (or 1 teaspoon dried basil)
  • 3 tablespoons olive oil (for frying)
  • 2 cloves garlic, minced
  • Lemon wedges, for serving

Instructions:

  1. Pound chicken breasts to an even ½-inch thickness. Season generously with salt and pepper.
  2. Place flour in the first shallow dish. Place beaten eggs in the second. Combine breadcrumbs, Parmesan cheese, and basil in the third dish.
  3. Dredge each chicken breast in flour, shaking off excess. Dip in beaten eggs, allowing excess to drip off. Coat evenly with breadcrumb mixture, pressing gently to adhere.
  4. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté briefly until fragrant (about 30 seconds).
  5. Add breaded chicken cutlets to the hot skillet, being careful not to overcrowd.
  6. Fry for 3-4 minutes per side, until golden brown and cooked through. Ensure the internal temperature reaches 165°F (74°C).
  7. Transfer cooked cutlets to a plate lined with paper towels to drain excess oil. Serve immediately with lemon wedges. Enjoy your Italian basil chicken !