Italian basil chicken cutlets

Italian Basil Chicken Cutlets are a delicious and aromatic dish that showcases the fresh and vibrant flavors of basil, garlic, and Parmesan cheese. These cutlets are perfect for a quick weeknight dinner or a special occasion. Served with a side of pasta, salad, or vegetables, they are sure to become a family favorite.


6. **Serve:**
– Transfer the chicken cutlets to a serving platter.
– Garnish with additional Parmesan cheese and lemon wedges, if desired.
– Serve hot with your choice of sides, such as pasta, salad, or roasted vegetables.


### Tips and Variations:

– **Marination:** For extra flavor, marinate the chicken in a mixture of olive oil, lemon juice, garlic, and chopped basil for 30 minutes before breading.
– **Cheese Variations:** Substitute Parmesan with Pecorino Romano or Asiago cheese for a different flavor profile.

– **Bread Crumbs:** Use panko bread crumbs for an extra crispy texture.
– **Sauce Options:** Serve with a side of marinara sauce, pesto, or a light lemon-butter sauce.


### The Experience:

Italian Basil Chicken Cutlets are a delightful combination of crispy, golden breading and tender, juicy chicken. The fresh basil adds a vibrant, herbaceous note that pairs beautifully with the nutty Parmesan and aromatic garlic. Each bite is a harmonious blend of textures and flavors,

making this dish both satisfying and memorable. Whether enjoyed on its own or paired with complementary sides, these chicken cutlets are a versatile and delicious addition to any meal.


Italian basil chicken cutlets


  • 4 Chicken breasts (pounded thin)
  • 3 eggs (whisked)
  • 1/2 cup all-purpose flour
  • 1 1/2 cups Italian panko breadcrumbs
  • 2 cups cherry tomatoes
  • 1 1/2 cups fresh basil leaves (chiffonade cut)
  • 2 tbsp olive oil
  • 3 cloves garlic (minced)
  • 1/2 tsp kosher salt
  • 1/4 cup dry white wine
  • 1 tsp lemon juice + 1 tsp lemon zest
  • 1 burrata (torn into pieces)
  • 2 tbsp balsamic glaze
  • Oil for shallow frying chicken cutlets


Use a meat mallet/tenderizer to pound chicken cutlets under a plastic sheet to an even thickness. Season with kosher salt and freshly ground black pepper.
Prepare three bowls for breading: one with flour, one with beaten eggs, and one with breadcrumbs.
Coat each chicken cutlet in flour, shake off excess, then dip in egg, and coat in breadcrumbs.
Heat oil in a cast iron skillet to 325°F. Fry each cutlet 2-3 minutes per side until golden. Drain on paper towels.
In the same skillet, heat olive oil, add cherry tomatoes, and cook for 5 minutes until blistered. Add garlic and salt, cook for 1 minute, then deglaze with white wine.
Combine tomatoes with basil, lemon juice, and zest in a bowl.
Serve chicken cutlets topped with burrata, tomato mixture and a drizzle of balsamic glaze


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