Prep the Chicken
Place each chicken breast between two sheets of parchment and gently pound them using a meat mallet until they reach an even thickness—about ½ inch. This ensures they cook evenly and remain tender.

Season the Meat
Sprinkle both sides of each chicken cutlet with salt and pepper. This simple step adds critical flavor before the breading process.

Prepare the Breading Station
Set out three shallow bowls:

• Bowl 1: all-purpose flour

• Bowl 2: beaten egg

• Bowl 3: breadcrumbs mixed with Parmesan cheese and fresh basil

Bread the Chicken
Working one piece at a time, dredge each chicken breast in the flour, coating it completely. Shake off excess, dip thoroughly into the beaten egg, then press firmly into the breadcrumb-Parmesan-basil mixture until evenly coated.

Pan-Fry the Cutlets
Heat a generous swirl of olive oil in a large frying pan over medium heat. Add the breaded chicken cutlets, cooking each one for 5–7 minutes per side, or until golden brown and fully cooked through. Do not overcrowd the pan—work in batches if needed.

Drain and Serve
Transfer cooked cutlets to a plate lined with paper towels to absorb extra oil. Serve immediately while they’re hot and crisp.