Italian basil chicken cutlets (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 1 teaspoon salt
04 - 1 teaspoon black pepper
05 - 2 large eggs
06 - 2 tablespoons milk
07 - 1 cup breadcrumbs
08 - 1/2 cup grated Parmesan cheese
09 - 1/4 cup fresh basil, chopped
10 - 1 cup marinara sauce
11 - 1 tablespoon olive oil
12 - 1/2 cup shredded mozzarella cheese

# Instructions:

01 - Preheat your oven to 375°F (190°C).
02 - Place a large skillet over medium heat and add the tablespoon of olive oil.
03 - Trim the chicken breasts to remove any excess fat, then cut them in half horizontally to create thinner cutlets.
04 - Place the flour, salt, and black pepper in a shallow dish and mix them together.
05 - Crack the eggs into a separate shallow dish, add the milk, and beat until smooth.
06 - In another shallow dish, combine the breadcrumbs, grated Parmesan cheese, and chopped fresh basil.
07 - Take each chicken cutlet and coat it in the flour mixture, pressing gently to ensure an even coat.
08 - Dip the floured chicken into the egg mixture, letting any excess drip off.
09 - Finally, coat the chicken in the breadcrumb mixture, pressing down gently to help the breadcrumbs stick.
10 - Once all the chicken cutlets are coated, carefully place them in the hot skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
11 - Transfer the cooked chicken cutlets to a baking sheet lined with parchment paper.
12 - Spoon about 2 tablespoons of marinara sauce over each chicken cutlet.
13 - Sprinkle shredded mozzarella cheese over the marinara sauce on each cutlet.
14 - Place the baking sheet in the preheated oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.
15 - Remove the chicken cutlets from the oven and let them rest for a few minutes.
16 - Serve the chicken cutlets hot with additional marinara sauce if desired.

# Notes:

01 - Trim the chicken breasts evenly to ensure uniform cooking time.
02 - For extra flavor, add garlic powder or Italian seasoning to the breadcrumb mixture.
03 - For a lighter version, use whole wheat breadcrumbs or bake the cutlets after coating instead of frying.
04 - Be careful not to overcook the chicken while frying; it should be golden and crisp on the outside but juicy inside.

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