Cooking Steps

• If you’re using chicken breasts, slice them in half horizontally or pound them to about ½-inch thickness. Pat dry with paper towels and season both sides with salt and pepper.
• Prepare three shallow bowls: In the first bowl, add the flour. In the second, beat the eggs with the milk. In the third, mix the breadcrumbs, grated Parmesan, chopped basil, garlic powder, salt, and pepper.
• Dip each cutlet into the flour, shaking off the excess. Then dip into the egg mixture, followed by the Parmesan-basil breadcrumb mixture. Press the breadcrumbs onto the chicken to ensure an even coating.
• Heat about 2–3 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the breaded chicken cutlets (work in batches if necessary to avoid overcrowding). Cook for 3–4 minutes per side, or until golden brown and cooked through (internal temp should reach 165°F).
• Transfer the cooked cutlets to a paper towel-lined plate. Serve warm with a wedge of lemon, over pasta, or with a fresh salad.