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Italian Basil Chicken Cutlets Tasty and Simple Meal

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To make Italian Basil Chicken Cutlets, you need simple but fresh ingredients. This will ensure your dish bursts with flavor. Let’s look at what you need: - 4 boneless, skinless chicken breasts - 1/2 cup fresh basil leaves, finely chopped - 1 cup Italian-style breadcrumbs - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 2 large eggs - 1/4 cup all-purpose flour - Olive oil for frying - Optional: Salt, black pepper, lemon wedges for serving These ingredients combine to create a dish that is both tasty and easy to prepare. The fresh basil adds a bright flavor, while the Parmesan gives a nice, salty touch. I love using fresh garlic for that aromatic kick. When you gather everything, you will see how easy it is to make this meal. For the full recipe, check out the details in the next section. To start, I place each chicken breast between two sheets of plastic wrap. I use a meat mallet or rolling pin to pound the chicken to a uniform thickness of about 1/2 inch. This helps the chicken cook evenly. Uneven chicken can lead to dry spots or undercooked areas, so this step is key. Next, I create a seasoning mixture. In a medium bowl, I combine finely chopped basil, minced garlic, salt, and pepper. I mix well to ensure the flavors blend. This mixture will add a burst of flavor to the chicken. Now, it's time to set up my breading station. I prepare three shallow dishes: - In the first dish, I add all-purpose flour. - In the second dish, I crack and whisk two large eggs with a dash of salt and pepper. - In the third dish, I mix Italian-style breadcrumbs with grated Parmesan cheese and half of the basil seasoning. This will give the crumbs a tasty twist. For coating, I take each flattened chicken breast and first coat it in flour. I shake off any excess. Then, I dip it into the egg wash, letting extra drip back into the bowl. Finally, I press it into the breadcrumb mixture, making sure it’s fully coated. To cook the cutlets, I pour olive oil into a large skillet, about 1/4 inch deep, and heat it over medium heat. Once the oil shimmers, I carefully add the breaded chicken cutlets. I cook each cutlet for about 4-5 minutes per side, until golden brown and cooked through. The chicken should reach an internal temperature of 165°F or 75°C. After cooking, I transfer the cutlets to a plate lined with paper towels. This helps absorb any excess oil. For presentation, I arrange the chicken cutlets neatly on a serving plate. I drizzle a bit of olive oil over them and garnish with fresh basil. I also add lemon wedges around the plate for a pop of color and flavor. This method makes for a delightful meal that is both tasty and simple to prepare. You can find the complete details in the Full Recipe. - Importance of oil temperature: Heat the oil before adding the chicken. The right temperature creates a crisp crust. If the oil is too cold, the cutlets will absorb too much oil. Aim for medium heat and look for shimmering oil. This means it’s ready for frying. - Avoiding overcrowding the pan: Cook the chicken in batches. Too many cutlets at once cool the oil. This leads to soggy cutlets. Leave space in the pan for even cooking. Each piece should have room to breathe! - Pairing with sides: Serve these cutlets with fresh salad or roasted veggies. Pasta with a light sauce also works well. These sides balance the dish and add flavor. - Utilizing lemon wedges for added flavor: Lemon adds brightness! Serve cutlets with lemon wedges. A squeeze of lemon enhances the taste and freshness of the chicken. - Overbreading or underbreading cutlets: Find the right amount of breading. Too much makes it heavy, while too little makes it bland. Ensure even coverage for the best taste and texture. - Not pounding chicken evenly: Pounding chicken to even thickness is key. Uneven pieces cook at different rates. This can lead to dry spots. Use a meat mallet to gently pound the chicken flat. This ensures juicy cutlets every time. For the complete process, check out the Full Recipe. {{image_4}} You can easily jazz up your Italian Basil Chicken Cutlets. Try adding spices to the breadcrumb mixture. A pinch of paprika or cayenne can give it a nice kick. You might also enjoy adding some Italian herbs like oregano or thyme. These little tweaks can make a big difference in flavor. Experimenting with different herbs can also lead to fun new tastes. Fresh parsley or even dill can brighten the dish. If you need a substitute for Parmesan cheese, consider using Pecorino Romano. It has a sharp taste and works well in this recipe. For those who follow a gluten-free diet, use gluten-free breadcrumbs. They still give that satisfying crunch. You can often find them in most grocery stores. These swaps allow everyone to enjoy this tasty dish. You can turn these cutlets into a fun sandwich. Just add some fresh tomatoes and mozzarella in a crusty roll. It's a great lunch option! Alternatively, serve the cutlets over pasta or salad. A light lemon vinaigrette works well with both. This allows you to make a complete meal that feels fresh and light. Each serving style offers a unique twist on this simple dish. For the full recipe, click here. To keep your Italian Basil Chicken Cutlets fresh, refrigerate them right away. Place them in a shallow container. Make sure they cool down before sealing. Use an airtight container to prevent any odors. This keeps the chicken juicy and tasty for up to three days. When it’s time to enjoy leftovers, use the oven or a skillet. Preheat your oven to 375°F (190°C). Place the cutlets on a baking sheet and cover with foil. Heat for about 10-15 minutes. This keeps them warm and helps retain crispiness. If using a skillet, add a bit of oil over medium heat. Cook for 2-3 minutes on each side until hot. If you want to store cutlets longer, freezing is a great choice. Let the cutlets cool completely. Wrap each cutlet tightly in plastic wrap, then place in a freezer bag. Label the bag with the date. They will stay good for up to three months. To thaw, move them to the fridge overnight. Reheat as mentioned above for best results. For full details on preparing this dish, check the Full Recipe. Yes, you can bake them! To bake, preheat your oven to 400°F (200°C). Place the breaded chicken cutlets on a baking sheet lined with parchment paper. Spray the cutlets lightly with olive oil to get a nice crisp. Bake for about 20-25 minutes. Flip them halfway through. Check for a golden color and an internal temperature of 165°F (75°C) to ensure they're done. These cutlets go great with many sides. Here are some tasty options: - Garlic mashed potatoes - Steamed green beans - A fresh garden salad - Pasta with marinara sauce - Roasted vegetables Mix and match based on your mood! Check the chicken's internal temperature. It should reach 165°F (75°C). You can use a meat thermometer for this. If you cut into the chicken, the juices should run clear. No pink should be visible. Yes, but fresh basil gives the best flavor. If using dried basil, use about one-third of the amount. Dried herbs are stronger, so a little goes a long way. Mix it into the breadcrumbs for a nice touch. To keep them warm, place the cooked cutlets on a baking sheet in a warm oven at about 200°F (93°C). Cover them lightly with foil to retain heat without steaming them. Serve them within 20-30 minutes for the best taste. Enjoy your meal! This blog post covered how to make Italian Basil Chicken Cutlets in detail. We shared a simple list of ingredients and easy steps for cooking. I shared tips to enhance your dish and highlighted ways to store and reheat leftovers. As you explore this recipe, you'll enjoy custom flavors and perfect textures. Remember, practice makes perfect. With these tips, you can impress anyone with your Italian Basil Chicken Cutlets. Enjoy creating a meal that brings joy to your table!
Save It Jump to Recipe

Craving a delicious meal that’s quick and easy? Let’s talk about Italian Basil Chicken Cutlets! This dish combines tender chicken with fresh basil for a burst of flavor. You can whip it up in no time, making it perfect for busy evenings. Follow my step-by-step guide to ensure your cutlets are golden and packed with taste. Ready to impress your family? Let’s dive into this tasty recipe!

Ingredients

To make Italian Basil Chicken Cutlets, you need simple but fresh ingredients. This will ensure your dish bursts with flavor. Let’s look at what you need:

– 4 boneless, skinless chicken breasts

– 1/2 cup fresh basil leaves, finely chopped

– 1 cup Italian-style breadcrumbs

– 1/2 cup grated Parmesan cheese

– 2 cloves garlic, minced

– 2 large eggs

– 1/4 cup all-purpose flour

– Olive oil for frying

– Optional: Salt, black pepper, lemon wedges for serving

These ingredients combine to create a dish that is both tasty and easy to prepare. The fresh basil adds a bright flavor, while the Parmesan gives a nice, salty touch. I love using fresh garlic for that aromatic kick. When you gather everything, you will see how easy it is to make this meal. For the full recipe, check out the details in the next section.

Step-by-Step Instructions

Preparation of Chicken

To start, I place each chicken breast between two sheets of plastic wrap. I use a meat mallet or rolling pin to pound the chicken to a uniform thickness of about 1/2 inch. This helps the chicken cook evenly. Uneven chicken can lead to dry spots or undercooked areas, so this step is key.

Creating Seasoning Mixture

Next, I create a seasoning mixture. In a medium bowl, I combine finely chopped basil, minced garlic, salt, and pepper. I mix well to ensure the flavors blend. This mixture will add a burst of flavor to the chicken.

Setting Up Breading Station

Now, it’s time to set up my breading station. I prepare three shallow dishes:

– In the first dish, I add all-purpose flour.

– In the second dish, I crack and whisk two large eggs with a dash of salt and pepper.

– In the third dish, I mix Italian-style breadcrumbs with grated Parmesan cheese and half of the basil seasoning. This will give the crumbs a tasty twist.

Coating and Cooking the Chicken

For coating, I take each flattened chicken breast and first coat it in flour. I shake off any excess. Then, I dip it into the egg wash, letting extra drip back into the bowl. Finally, I press it into the breadcrumb mixture, making sure it’s fully coated. To cook the cutlets, I pour olive oil into a large skillet, about 1/4 inch deep, and heat it over medium heat. Once the oil shimmers, I carefully add the breaded chicken cutlets. I cook each cutlet for about 4-5 minutes per side, until golden brown and cooked through. The chicken should reach an internal temperature of 165°F or 75°C.

Draining and Serving

After cooking, I transfer the cutlets to a plate lined with paper towels. This helps absorb any excess oil. For presentation, I arrange the chicken cutlets neatly on a serving plate. I drizzle a bit of olive oil over them and garnish with fresh basil. I also add lemon wedges around the plate for a pop of color and flavor.

This method makes for a delightful meal that is both tasty and simple to prepare. You can find the complete details in the Full Recipe.

Tips & Tricks

Cooking Tips

– Importance of oil temperature: Heat the oil before adding the chicken. The right temperature creates a crisp crust. If the oil is too cold, the cutlets will absorb too much oil. Aim for medium heat and look for shimmering oil. This means it’s ready for frying.

– Avoiding overcrowding the pan: Cook the chicken in batches. Too many cutlets at once cool the oil. This leads to soggy cutlets. Leave space in the pan for even cooking. Each piece should have room to breathe!

Serving Suggestions

– Pairing with sides: Serve these cutlets with fresh salad or roasted veggies. Pasta with a light sauce also works well. These sides balance the dish and add flavor.

– Utilizing lemon wedges for added flavor: Lemon adds brightness! Serve cutlets with lemon wedges. A squeeze of lemon enhances the taste and freshness of the chicken.

Common Mistakes to Avoid

– Overbreading or underbreading cutlets: Find the right amount of breading. Too much makes it heavy, while too little makes it bland. Ensure even coverage for the best taste and texture.

– Not pounding chicken evenly: Pounding chicken to even thickness is key. Uneven pieces cook at different rates. This can lead to dry spots. Use a meat mallet to gently pound the chicken flat. This ensures juicy cutlets every time.

For the complete process, check out the Full Recipe.

Variations

Flavor Variations

You can easily jazz up your Italian Basil Chicken Cutlets. Try adding spices to the breadcrumb mixture. A pinch of paprika or cayenne can give it a nice kick. You might also enjoy adding some Italian herbs like oregano or thyme. These little tweaks can make a big difference in flavor. Experimenting with different herbs can also lead to fun new tastes. Fresh parsley or even dill can brighten the dish.

Ingredient Substitutions

If you need a substitute for Parmesan cheese, consider using Pecorino Romano. It has a sharp taste and works well in this recipe. For those who follow a gluten-free diet, use gluten-free breadcrumbs. They still give that satisfying crunch. You can often find them in most grocery stores. These swaps allow everyone to enjoy this tasty dish.

Serving Style Variations

You can turn these cutlets into a fun sandwich. Just add some fresh tomatoes and mozzarella in a crusty roll. It’s a great lunch option! Alternatively, serve the cutlets over pasta or salad. A light lemon vinaigrette works well with both. This allows you to make a complete meal that feels fresh and light. Each serving style offers a unique twist on this simple dish. For the full recipe, click here.

Storage Info

How to Store Leftovers

To keep your Italian Basil Chicken Cutlets fresh, refrigerate them right away. Place them in a shallow container. Make sure they cool down before sealing. Use an airtight container to prevent any odors. This keeps the chicken juicy and tasty for up to three days.

Reheating Tips

When it’s time to enjoy leftovers, use the oven or a skillet. Preheat your oven to 375°F (190°C). Place the cutlets on a baking sheet and cover with foil. Heat for about 10-15 minutes. This keeps them warm and helps retain crispiness. If using a skillet, add a bit of oil over medium heat. Cook for 2-3 minutes on each side until hot.

Freezing Options

If you want to store cutlets longer, freezing is a great choice. Let the cutlets cool completely. Wrap each cutlet tightly in plastic wrap, then place in a freezer bag. Label the bag with the date. They will stay good for up to three months. To thaw, move them to the fridge overnight. Reheat as mentioned above for best results.

For full details on preparing this dish, check the Full Recipe.

FAQs

Can I bake Italian Basil Chicken Cutlets instead of frying?

Yes, you can bake them! To bake, preheat your oven to 400°F (200°C). Place the breaded chicken cutlets on a baking sheet lined with parchment paper. Spray the cutlets lightly with olive oil to get a nice crisp. Bake for about 20-25 minutes. Flip them halfway through. Check for a golden color and an internal temperature of 165°F (75°C) to ensure they’re done.

What sides pair well with Italian Basil Chicken Cutlets?

These cutlets go great with many sides. Here are some tasty options:

– Garlic mashed potatoes

– Steamed green beans

– A fresh garden salad

– Pasta with marinara sauce

– Roasted vegetables

Mix and match based on your mood!

How do I know when the chicken is fully cooked?

Check the chicken’s internal temperature. It should reach 165°F (75°C). You can use a meat thermometer for this. If you cut into the chicken, the juices should run clear. No pink should be visible.

Can I use dried basil instead of fresh?

Yes, but fresh basil gives the best flavor. If using dried basil, use about one-third of the amount. Dried herbs are stronger, so a little goes a long way. Mix it into the breadcrumbs for a nice touch.

What’s the best way to keep chicken cutlets warm before serving?

To keep them warm, place the cooked cutlets on a baking sheet in a warm oven at about 200°F (93°C). Cover them lightly with foil to retain heat without steaming them. Serve them within 20-30 minutes for the best taste. Enjoy your meal!

This blog post covered how to make Italian Basil Chicken Cutlets in detail. We shared a simple list of ingredients and easy steps for cooking. I shared tips to enhance your dish and highlighted ways to store and reheat leftovers.

As you explore this recipe, you’ll enjoy custom flavors and perfect textures. Remember, practice makes perfect. With these tips, you can impress anyone with your Italian Basil Chicken Cutlets. Enjoy creating a meal that brings joy to your table!

To make Italian Basil Chicken Cutlets, you need simple but fresh ingredients. This will ensure your dish bursts with flavor. Let’s look at what you need: - 4 boneless, skinless chicken breasts - 1/2 cup fresh basil leaves, finely chopped - 1 cup Italian-style breadcrumbs - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 2 large eggs - 1/4 cup all-purpose flour - Olive oil for frying - Optional: Salt, black pepper, lemon wedges for serving These ingredients combine to create a dish that is both tasty and easy to prepare. The fresh basil adds a bright flavor, while the Parmesan gives a nice, salty touch. I love using fresh garlic for that aromatic kick. When you gather everything, you will see how easy it is to make this meal. For the full recipe, check out the details in the next section. To start, I place each chicken breast between two sheets of plastic wrap. I use a meat mallet or rolling pin to pound the chicken to a uniform thickness of about 1/2 inch. This helps the chicken cook evenly. Uneven chicken can lead to dry spots or undercooked areas, so this step is key. Next, I create a seasoning mixture. In a medium bowl, I combine finely chopped basil, minced garlic, salt, and pepper. I mix well to ensure the flavors blend. This mixture will add a burst of flavor to the chicken. Now, it's time to set up my breading station. I prepare three shallow dishes: - In the first dish, I add all-purpose flour. - In the second dish, I crack and whisk two large eggs with a dash of salt and pepper. - In the third dish, I mix Italian-style breadcrumbs with grated Parmesan cheese and half of the basil seasoning. This will give the crumbs a tasty twist. For coating, I take each flattened chicken breast and first coat it in flour. I shake off any excess. Then, I dip it into the egg wash, letting extra drip back into the bowl. Finally, I press it into the breadcrumb mixture, making sure it’s fully coated. To cook the cutlets, I pour olive oil into a large skillet, about 1/4 inch deep, and heat it over medium heat. Once the oil shimmers, I carefully add the breaded chicken cutlets. I cook each cutlet for about 4-5 minutes per side, until golden brown and cooked through. The chicken should reach an internal temperature of 165°F or 75°C. After cooking, I transfer the cutlets to a plate lined with paper towels. This helps absorb any excess oil. For presentation, I arrange the chicken cutlets neatly on a serving plate. I drizzle a bit of olive oil over them and garnish with fresh basil. I also add lemon wedges around the plate for a pop of color and flavor. This method makes for a delightful meal that is both tasty and simple to prepare. You can find the complete details in the Full Recipe. - Importance of oil temperature: Heat the oil before adding the chicken. The right temperature creates a crisp crust. If the oil is too cold, the cutlets will absorb too much oil. Aim for medium heat and look for shimmering oil. This means it’s ready for frying. - Avoiding overcrowding the pan: Cook the chicken in batches. Too many cutlets at once cool the oil. This leads to soggy cutlets. Leave space in the pan for even cooking. Each piece should have room to breathe! - Pairing with sides: Serve these cutlets with fresh salad or roasted veggies. Pasta with a light sauce also works well. These sides balance the dish and add flavor. - Utilizing lemon wedges for added flavor: Lemon adds brightness! Serve cutlets with lemon wedges. A squeeze of lemon enhances the taste and freshness of the chicken. - Overbreading or underbreading cutlets: Find the right amount of breading. Too much makes it heavy, while too little makes it bland. Ensure even coverage for the best taste and texture. - Not pounding chicken evenly: Pounding chicken to even thickness is key. Uneven pieces cook at different rates. This can lead to dry spots. Use a meat mallet to gently pound the chicken flat. This ensures juicy cutlets every time. For the complete process, check out the Full Recipe. {{image_4}} You can easily jazz up your Italian Basil Chicken Cutlets. Try adding spices to the breadcrumb mixture. A pinch of paprika or cayenne can give it a nice kick. You might also enjoy adding some Italian herbs like oregano or thyme. These little tweaks can make a big difference in flavor. Experimenting with different herbs can also lead to fun new tastes. Fresh parsley or even dill can brighten the dish. If you need a substitute for Parmesan cheese, consider using Pecorino Romano. It has a sharp taste and works well in this recipe. For those who follow a gluten-free diet, use gluten-free breadcrumbs. They still give that satisfying crunch. You can often find them in most grocery stores. These swaps allow everyone to enjoy this tasty dish. You can turn these cutlets into a fun sandwich. Just add some fresh tomatoes and mozzarella in a crusty roll. It's a great lunch option! Alternatively, serve the cutlets over pasta or salad. A light lemon vinaigrette works well with both. This allows you to make a complete meal that feels fresh and light. Each serving style offers a unique twist on this simple dish. For the full recipe, click here. To keep your Italian Basil Chicken Cutlets fresh, refrigerate them right away. Place them in a shallow container. Make sure they cool down before sealing. Use an airtight container to prevent any odors. This keeps the chicken juicy and tasty for up to three days. When it’s time to enjoy leftovers, use the oven or a skillet. Preheat your oven to 375°F (190°C). Place the cutlets on a baking sheet and cover with foil. Heat for about 10-15 minutes. This keeps them warm and helps retain crispiness. If using a skillet, add a bit of oil over medium heat. Cook for 2-3 minutes on each side until hot. If you want to store cutlets longer, freezing is a great choice. Let the cutlets cool completely. Wrap each cutlet tightly in plastic wrap, then place in a freezer bag. Label the bag with the date. They will stay good for up to three months. To thaw, move them to the fridge overnight. Reheat as mentioned above for best results. For full details on preparing this dish, check the Full Recipe. Yes, you can bake them! To bake, preheat your oven to 400°F (200°C). Place the breaded chicken cutlets on a baking sheet lined with parchment paper. Spray the cutlets lightly with olive oil to get a nice crisp. Bake for about 20-25 minutes. Flip them halfway through. Check for a golden color and an internal temperature of 165°F (75°C) to ensure they're done. These cutlets go great with many sides. Here are some tasty options: - Garlic mashed potatoes - Steamed green beans - A fresh garden salad - Pasta with marinara sauce - Roasted vegetables Mix and match based on your mood! Check the chicken's internal temperature. It should reach 165°F (75°C). You can use a meat thermometer for this. If you cut into the chicken, the juices should run clear. No pink should be visible. Yes, but fresh basil gives the best flavor. If using dried basil, use about one-third of the amount. Dried herbs are stronger, so a little goes a long way. Mix it into the breadcrumbs for a nice touch. To keep them warm, place the cooked cutlets on a baking sheet in a warm oven at about 200°F (93°C). Cover them lightly with foil to retain heat without steaming them. Serve them within 20-30 minutes for the best taste. Enjoy your meal! This blog post covered how to make Italian Basil Chicken Cutlets in detail. We shared a simple list of ingredients and easy steps for cooking. I shared tips to enhance your dish and highlighted ways to store and reheat leftovers. As you explore this recipe, you'll enjoy custom flavors and perfect textures. Remember, practice makes perfect. With these tips, you can impress anyone with your Italian Basil Chicken Cutlets. Enjoy creating a meal that brings joy to your table!

Italian Basil Chicken Cutlets

Indulge in the mouthwatering delight of Italian Basil Chicken Cutlets, a quick and easy meal perfect for busy nights! This dish combines juicy chicken with fresh basil and a crispy breadcrumb coating for a flavor explosion. Follow our simple step-by-step guide and impress your family with a tasty dinner. Ready to savor this delicious recipe? Click through to uncover all the tips and tricks for making the perfect cutlets!
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Ingredients
  

4 boneless, skinless chicken breasts

1/2 cup fresh basil leaves, finely chopped

1 cup Italian-style breadcrumbs

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

2 large eggs

1/4 cup all-purpose flour

Salt and freshly ground black pepper to taste

Olive oil for frying

Lemon wedges for serving

Instructions
 

Prep the Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or a rolling pin, gently pound the chicken to a uniform thickness of about 1/2 inch. This technique helps ensure the chicken cooks evenly.

    Create the Seasoning Mixture: In a medium bowl, combine the finely chopped basil, minced garlic, and a generous pinch of salt and pepper. Mix well to distribute the flavors.

      Set Up the Breading Station: Prepare three shallow dishes for the breading process:

        - In the first dish, add the all-purpose flour.

          - In the second dish, crack the eggs and whisk them together with a dash of salt and pepper until well combined.

            - In the third dish, mix the breadcrumbs with grated Parmesan cheese and half of the basil seasoning mixture to infuse the crumbs with flavor.

              Coat the Chicken: Take each flattened chicken breast and coat it in the flour, shaking off any excess. Next, dip it into the egg wash, letting any excess drip back into the bowl. Finally, press the chicken into the breadcrumb mixture, ensuring an even and thorough coating.

                Cook the Cutlets: In a large skillet, pour enough olive oil to cover the bottom of the pan (approximately 1/4 inch deep) and heat over medium heat. Once the oil is shimmering, carefully add the breaded chicken cutlets to the skillet. Cook each cutlet for about 4-5 minutes per side, or until they are a beautiful golden brown and cooked through (reaching an internal temperature of 165°F or 75°C). Cook in batches if necessary to avoid overcrowding.

                  Drain and Serve: Once the cutlets are cooked, transfer them to a plate lined with paper towels to absorb any excess oil.

                    Garnish and Serve: Serve the chicken cutlets warm on a platter, garnished with the remaining fresh basil leaves. Add lemon wedges on the side for an extra burst of freshness.

                      Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4

                        - Presentation Tips: Arrange the chicken cutlets neatly on a serving plate and drizzle a bit of olive oil over them before garnishing with basil. Serve with lemon wedges placed artistically around the plate for added color and flavor contrast.

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