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This basil-infused Italian chicken cutlet transforms plain chicken breasts into a fancy dinner that tastes like it came from your favorite restaurant. The crunchy coating packed with parmesan and basil works so well with the gooey mozzarella and tangy marinara, making a meal that seems fancy but comes together super fast.
I first learned how to make this during a cooking workshop in Florence, and now it's what I always cook when friends come over. Everyone's always wowed by the combo of fresh basil and the two cheeses, but it's actually so easy I can whip it up while talking with my guests.
What You'll Need
- Boneless skinless chicken breasts: cut them flat to make thin pieces that cook fast and evenly
- All purpose flour: forms the bottom coating layer for that perfect crunch
- Eggs and milk mixture: makes sure the breadcrumbs stick well to your chicken
- Breadcrumbs: mixed with Parmesan they create that amazing crispy outside
- Fresh basil: mixed into the breadcrumbs to add that wonderful aromatic flavor
- Marinara sauce: brings moisture and zesty tomato taste that works great with the chicken
- Mozzarella cheese: gives you that wonderful melty layer that ties everything together
- Olive oil: has a light fruity taste that's just right for frying the cutlets
Cooking Instructions
- Set Up Your Station:
- Line up three shallow bowls for your breading process—flour mix in the first, egg mixture in the second, and seasoned breadcrumbs in the third. This makes coating your chicken quick and mess-free.
- Get Your Chicken Ready:
- Cut your chicken breasts sideways to make thinner pieces. Try to keep them about 1/4 inch thick so they'll cook evenly. Cut away any fat bits for better taste and texture.
- Mix Your Coatings:
- Put flour, salt and pepper in your first bowl and mix well. Beat eggs and milk together in the second bowl until they're fully combined. For the third bowl, mix breadcrumbs, grated Parmesan, and chopped fresh basil using your hands to spread the basil throughout.
- Coat Your Chicken:
- Roll each piece of chicken in the flour and tap off any extra. Dip it into the egg mix, letting the extra drip off. Then press it firmly into the breadcrumb mixture on both sides, making sure it's totally covered and gently pressing so everything sticks.
- Fry Until Golden:
- Heat your olive oil in a pan until it's hot but not smoking. Carefully put your coated chicken in the hot oil without cramming the pan. Cook until they're deep golden-brown, about 3-4 minutes each side, turning down the heat if they're browning too fast.
- Add The Toppings:
- Put your fried cutlets on a baking sheet. Spread marinara sauce over each piece, covering most of the top. Sprinkle lots of shredded mozzarella on top, making sure it's spread out evenly for that perfect melty stretch.
- Bake Till Bubbly:
- Stick them in your preheated oven until the cheese melts completely and starts to bubble and get a bit brown around the edges, about 5-7 minutes. Keep an eye on them so the cheese doesn't burn.
- Let Them Rest:
- After taking them out of the oven, let the cutlets sit for 3-5 minutes. This helps all the juices spread back through the meat so it stays super tender.
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Good To Know
The fresh basil really is the star of this dish. I tried to cut corners once by using dried basil instead, and my husband knew right away something wasn't right. That wonderful smell from fresh basil gets into every bit of the breadcrumb coating and gives you that true Italian flavor you just can't get from the dried stuff.
Prep It Ahead
You can bread your chicken up to 8 hours before cooking and keep them in the fridge on a wire rack over a baking sheet. This lets air flow all around so they won't get soggy. When you're ready to cook, just pick up where you left off with the frying step.
If your week's crazy busy, you can also cook the cutlets completely, add the sauce and cheese, then keep them in the fridge for up to 2 days. When you want to eat, just heat them at 350°F for about 15 minutes until they're hot all the way through and the cheese gets all melty again.
What To Serve With It
These Italian chicken cutlets taste amazing with a simple arugula salad dressed with just lemon juice and olive oil. The peppery greens and bright tangy flavor balance out the rich chicken perfectly. For something more filling, put them on top of spaghetti or next to garlicky mashed potatoes that can soak up all that extra sauce.
When cooking for friends, try starting with a platter of Italian appetizers and finishing with something light like panna cotta. A glass of crisp Italian white wine like Pinot Grigio or Vermentino goes really well without taking over the flavor of your meal.
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Ways To Switch It Up
You can change this recipe in lots of fun ways. Try adding a slice of prosciutto under the cheese for some extra saltiness, or throw some oregano, thyme, or rosemary into your breadcrumbs for different flavors. If you like heat, mix some red pepper flakes into your marinara sauce.
For folks with food restrictions, you can swap the breadcrumbs for gluten-free ones or even crushed pork rinds if you're watching carbs. You can skip the cheese or use dairy-free types if needed too.
Recipe FAQs
- → How can I make these chicken cutlets healthier?
To make a healthier version, swap regular breadcrumbs for whole wheat and skip the frying. Just bake them after coating. You can also cut back on cheese by using part-skim mozzarella and just a light dusting of Parmesan. You'll still get great taste with fewer calories.
- → Can I prepare these chicken cutlets ahead of time?
Absolutely. You can coat the chicken up to 24 hours early and keep them in your fridge with parchment paper between each piece. For the best crunch, cook them right before eating. Or you can cook them completely, let them cool down, and store in the fridge for 1-2 days. Just warm them back up in a 350°F oven.
- → What can I serve with Italian basil chicken cutlets?
These cutlets taste amazing with pasta drizzled with olive oil or extra marinara. A simple arugula salad with lemony dressing works great on the side. You might also like some roasted veggies or garlic bread to round out your Italian-style meal.
- → How do I know when the chicken cutlets are fully cooked?
Look for a nice golden-brown color after about 3-4 minutes of frying on each side. The safest way to check is with a meat thermometer. It should read 165°F (74°C). If you don't have one, just cut into the thickest part. The meat should be totally white with no pink spots anywhere.
- → Can I use dried basil instead of fresh?
Fresh basil gives you the best taste, but dried works in a pinch. Use about 1-2 tablespoons dried instead of the 1/4 cup fresh. For better flavor with dried herbs, mix them into your breadcrumbs and let them sit together for a few minutes before you coat the chicken. This helps the flavors blend together better.
- → How thin should I cut the chicken breasts?
When you're slicing chicken breasts sideways, try to get pieces about 1/4 to 1/2 inch thick. Getting them all the same thickness means they'll all cook the same. If some pieces turn out thicker, you can put them between plastic wrap and gently flatten them with a meat mallet until they're the right thickness.