Lemon Basil Chicken Cutlets made with boneless chicken breasts coated in a Panko breadcrumbs, lemon and fresh basil.

When our daughters were growing up and caught a cold, they wanted comfort food. Though we all do when we're sick, don't we? They have two favorites--Italian pastina and chicken cutlets with mashed potatoes.

It may seem odd to crave fried, greasy food right after getting over a stomach bug, but for some reason that's what they were in the mood for. As a mom, I was just glad they were feeling better so I whipped up these Lemon Basil Chicken Cutlets.

What is Panko?

Panko is a type of flaky bread crumb that is used in many Japanese dishes and can be found at most local grocery stores. It's made from bread without crusts and it makes for a crisper, lighter texture.

Using these types of breadcrumbs also tends to be a little healthier because they don't absorb as much oil when frying. Also, I always make extra because the leftovers taste great on top of a tossed salad the next day for lunch.

We also like to add bruschetta on top. It's super tasty and another favorite of theirs.

How do you slice a boneless chicken breast?

You can purchase thinly sliced boneless chicken breasts at most grocery stores. However, if they're not available, you can slice a regular sized one yourself. Since they've been so large lately, you should be able to get 3-4 slices per piece.

They don't all have to be uniform in size for this recipe. If one piece is thicker than the other, gently pound the thicker part with a meat mallet to make the piece even for cooking.

On a clean cutting board, lay the chicken flat and place one hand flat on top of the chicken
Holding a chef knife parallel to the cutting board, slice the chicken horizontally from the thickest end to the thin end into ¼-inch thick cutlets.

How do you make Lemon Basil Chicken Cutlets?

For this recipe you'll need thin sliced chicken breasts, Panko breadcrumbs, all purpose flour, fresh basil, lemon, eggs, and Canola oil for frying.

Gather three breading bowls to coat the chicken. One for flour. One for eggs, lemon juice and basil. And another for breadcrumbs and lemon zest.

Dip each chicken piece first in the flour, then in the egg mixture, and finally the breadcrumb mixture. Repeat for all pieces.

Add approximately 2-inches of oil to large nonstick skillet and heat over medium-high heat. When the oil starts to ripple, it's hot enough to add the chicken.

Cook the chicken 2-3 minutes per side until browned and cooked through; then drain on a plate lined with paper towels to absorb any excess oil. If the pan isn't large enough, you may need to do this in batches.

Adding the lemon and basil to the Panko breading really makes these chicken cutlets taste light and refreshing. Serve them with creamy mashed potatoes and lemon basil green beans. ~Enjoy!

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