Parmesan Basil Chicken Cutlets

Crispy, cheesy Italian-inspired dinner

These Parmesan Basil Chicken Cutlets are everything you want in a comforting weeknight dinner crispy on the outside, juicy inside, and finished with melty cheese and fresh basil. Perfect for busy evenings, this recipe comes together quickly with simple pantry staples and a short bake to finish things off. The golden Parmesan crust adds irresistible crunch, while tomato sauce and mozzarella give it classic Italian flavor. Whether you’re serving it with pasta, a fresh salad, or roasted veggies, this dish feels restaurant-worthy without the stress. It’s an easy chicken dinner idea that’s family-friendly, freezer-friendly, and always a crowd-pleaser.

Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Additional Time: 10 minutes
• Total Time: 45 minutes
• Servings: 4

Ingredients List

• 4 skinless, boneless chicken breast halves
• Salt and freshly ground black pepper, to taste
• 2 large eggs
• 1 cup panko bread crumbs (plus more if needed)
• ¾ cup freshly grated Parmesan cheese, divided
• 2 tablespoons all-purpose flour (plus more if needed)
• ½ cup olive oil, for frying
• ½ cup prepared tomato sauce
• ¼ cup fresh mozzarella, cut into small cubes
• ¼ cup chopped fresh basil
• ½ cup freshly grated provolone cheese
• 2 teaspoons olive oil

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large skillet or frying pan
• Meat mallet or rolling pin
• Cutting board
• Sharp knife
• Shallow bowls (for breading)
• Baking dish
• Tongs or spatula

Step-by-Step Beginner-Friendly Instructions

1. Preheat your oven to 450°F (230°C) and lightly grease a baking dish.
2. Place chicken between plastic wrap and pound to ½-inch thickness for even cooking.
3. Season both sides generously with salt and pepper.
4. Lightly dust chicken with flour, shaking off excess.
5. Beat eggs in a shallow bowl. In another bowl, mix panko with ½ cup Parmesan.
6. Dip chicken into eggs, then press firmly into breadcrumb mixture until well coated.
7. Let breaded chicken rest 10 minutes (this helps the coating stick ).
8. Heat ½ inch olive oil in a skillet over medium-high heat until shimmering.
9. Fry chicken in batches 2 minutes per side until golden (don’t overcrowd the pan).
10. Transfer chicken to the baking dish. Top each cutlet with tomato sauce, mozzarella, basil, provolone, remaining Parmesan, and a drizzle of olive oil.
11. Bake 15–20 minutes until cheese is bubbly and chicken reaches 165°F (74°C)
12. Rest for a few minutes, then serve warm and enjoy

Pro Tips

• Make it ahead: Bread the chicken up to 8 hours in advance and refrigerate.
• Extra crispy: Use freshly grated Parmesan, not pre-shredded.
• Flavor swap: Replace basil with pesto or Italian seasoning if needed.
• Storage: Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best texture

Print