Crispy Chicken Cutlets with Basil Parsley Sauce
Golden, crispy chicken cutlets meet a vibrant, herbaceous basil parsley sauce in this flavor-packed recipe that's perfect for weeknight dinners or entertaining guests. Tender chicken breasts are pounded to perfection, coated in a Parmesan-panko crust, and pan-fried until irresistibly crunchy. The star of the dish, a zesty sauce made with fresh basil, parsley, garlic, and a hint of lemon, adds a bright and tangy complement to the rich, savory cutlets. Ready in just 40 minutes, this easy yet elegant recipe is ideal for serving with a fresh salad, roasted vegetables, or your favorite pasta. Upgrade your dinner game with a crispy, golden masterpiece that's as delicious as it is visually stunning.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup All-purpose flour
- 2 large Eggs
- 1 tablespoon Water
- 2 cups Panko breadcrumbs
- 1 cup Parmesan cheese (grated)
- 4 tablespoons Olive oil
- 1 cup Fresh basil leaves
- 1 cup Fresh parsley leaves
- 2 pieces Garlic cloves
- 2 tablespoons Lemon juice
- 1 cup Extra virgin olive oil
- 0.5 teaspoon Salt (for sauce)
- 0.25 teaspoon Black pepper (for sauce)
Instructions
Begin by preparing the chicken. Place each chicken breast between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken to an even thickness, about 1/2 inch thick.
Season both sides of the chicken breasts with the salt and black pepper.
Set up a breading station with three shallow bowls. In the first bowl, add the flour. In the second bowl, whisk together the eggs and water. In the third bowl, combine the panko breadcrumbs and parmesan cheese.
Dip each chicken breast first into the flour, making sure it is fully coated, then into the egg mixture, and finally into the panko-parmesan mixture. Press gently to ensure the breadcrumbs adhere to the chicken.
Heat the olive oil in a large skillet over medium heat until shimmering. Add the breaded chicken breasts to the skillet, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove and set on a paper-towel-lined plate to drain excess oil.
While the chicken rests, prepare the basil-parsley sauce. In a food processor, combine the basil leaves, parsley leaves, garlic cloves, lemon juice, extra virgin olive oil, salt, and black pepper. Blend until smooth and well combined.
Serve the crispy chicken cutlets hot, drizzled with the basil-parsley sauce or with the sauce on the side for dipping.
Nutrition Facts
Calories |
5630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 387.5 g | 497% | |
| Saturated Fat | 94.1 g | 470% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1154 mg | 385% | |
| Sodium | 8507 mg | 370% | |
| Total Carbohydrate | 196.4 g | 71% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 10.8 g | ||
| Protein | 351.9 g | 704% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 3200 mg | 246% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 3828 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
