Crispy Chicken with Parmesan and Basil Coating

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recipe by Cormac Walsh

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Basil pairs perfectly with chicken, and its fragrant freshness balances the saltiness of the parmesan beautifully. Use good kitchen tongs to transfer the chicken from the eggs to the breadcrumbs to avoid covering your hands in crumbs and make the clean-up easier.

recipe updated Sep 14, 2020


  • Parmesan cheese icon
    Parmesan cheese
    25 g (about 2 ⅝ tbsp)
  • Fresh basil icon
    Fresh basil
    2 tbsp (about 5.4 g)
  • Egg icon
    1 (about 50 g)
  • Chicken cutlet icon
    Chicken cutlet
    2 (about 2 g)
  • Salt & pepper icon
    Salt & pepper
    1 pinch (about 0.38 g)
  • All purpose flour icon
    All purpose flour
    ¼ cup (about 32.4 g)
  • Breadcrumbs icon
    25 g (about ½ cup)
  • Olive oil icon
    Olive oil
    1 tbsp (about 13.65 g)
  • Arugula icon
    ½ cup (about 12 g)
  • Lemon icon
    2 wedges


  • kCook icon Small bowl
  • kCook icon Small bowl
  • kCook icon Plate
  • kCook icon Frying pan
  • kCook icon Serving plate

Step preview

  1. Add chicken cutlet to a clean plate
  2. Season with salt & pepper
  3. Dust with all purpose flour each side
  4. Shake then set aside
  5. Add breadcrumbs, parmesan cheese and fresh basil to a clean small bowl
  6. Add egg to a clean small bowl
  7. Dip chicken into eggs each side
  8. Transfer eggs to dry ingredients evenly
  9. Heat a clean frying pan
  10. Add olive oil to the frying pan
  11. Cook dry ingredients in frying pan evenly
  12. Transfer content of frying pan to 2 serving plates
  13. Add arugula and lemon to the serving plates
  14. Serve immediately
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