Wow!  Made this for dinner this week, and it will become a regular in our meal rotation.  This is a New York Times recipe, and it was perfect.  I did not make any changes, other than reduce it down for two people. It’s not low fat, so I won’t make it very often, but it was really delicious.


  • 1 ½ pounds chicken cutlets, pounded 1/4-inch thick (I used three chicken cutlets)
  • Kosher salt and freshly ground black pepper, as needed
  • cup plus 1/4 cup extra-virgin olive oil (I did not need as much oil to cook the chicken)
  • cup basil leaves
  • 1 fat garlic clove, finely grated or minced (I used 2 regular size)
  • 1 pound cherry or grape tomatoes, halved (I used half this amount)
  • 8 ounces fresh mozzarella, cut into 1/2-inch pieces (I used half this amount)
  • ½ cup all-purpose flour
  • 2 large eggs, beaten (for 3 cutlets, I used one egg)
  • 1 ¼ cups panko bread crumbs (I used less than this for the three cutlets)
  • ¼ cup grated Parmesan
  • 2 tablespoons unsalted butter
  • Lemon wedges, for serving


  1. Lightly season chicken cutlets all over with salt and pepper; let rest while you make the basil oil.
  2. In a blender or food processor, combine oil, basil, garlic and salt to taste; purée until smooth.
  3. In a medium bowl, toss tomatoes and mozzarella with about half of the basil oil and salt to taste. Set aside.
  4. Place flour in a shallow bowl or plate. Pour eggs into another shallow dish; combine panko and Parmesan in a third dish.
  5. In a large skillet, melt butter and remaining 1/4 cup oil over medium heat. As it heats, dip a chicken cutlet in flour, shake off excess, then dip in eggs. Shake off excess, then dip both sides in panko mixture and transfer to a rimmed baking sheet. Repeat with remaining cutlets.
  6. When oil is hot, fry 2 cutlets at a time until bottoms are golden, about 3 minutes. Flip and fry until golden and crispy all over, about another 3 minutes. Transfer to a paper towel-lined plate. Sprinkle immediately with salt.
  7. Taste tomato-mozzarella salad and add more salt and/or basil oil if needed. Serve cutlets topped with a squeeze of lemon, a drizzle of remaining basil oil and tomato-mozzarella salad.