1. 4 boneless, skinless chicken breasts (pounded to an even thickness)
2. 1 cup breadcrumbs (preferably Panko for extra crispiness)
3. 1/2 cup grated Parmesan cheese
4. 1 teaspoon garlic powder
5. 1 teaspoon Italian seasoning
6. 1/2 teaspoon salt
7. 1/2 teaspoon black pepper
8. 2 large eggs
9. 1/4 cup fresh basil leaves (chopped)
10. 1/2 cup all-purpose flour
11. 1/4 cup olive oil (or as needed for frying)
12. Lemon wedges (for serving)
### Instructions:
1. **Prepare the Coating:**
– In a shallow dish, mix breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, pepper, and chopped basil.
2. **Set Up the Dredging Station:**
– Place flour in one shallow dish.
– Beat eggs in a second shallow dish.
3. **Coat the Chicken:**
– Dredge each chicken breast in the flour, shaking off excess.
– Dip it into the beaten eggs, ensuring it’s fully coated.
– Press it into the breadcrumb mixture, covering it evenly. Repeat for all chicken breasts.
4. **Cook the Chicken:**
– Heat olive oil in a large skillet over medium heat.
– Cook chicken cutlets for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C).
5. **Serve:**
– Transfer chicken to a plate lined with paper towels to drain any excess oil.
– Serve immediately with lemon wedges and a side salad or pasta.
Enjoy your crispy and flavorful **Parmesan-Basil Chicken Cutlets**!
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