Place chicken breasts between two sheets of plastic wrap and gently flatten them to an even thickness with a meat mallet.
Sprinkle both sides of the chicken with salt and pepper.
Prepare three shallow dishes: one filled with flour, the next with the beaten egg, and the last with a mix of breadcrumbs Parmesan cheese and basil.
Dredge each chicken breast in flour first, then coat it in the egg wash, and finally press it into the breadcrumb mixture until fully covered.
Heat a frying pan over medium heat and add enough olive oil to coat the bottom.
Cook the coated chicken cutlets for 5 to 7 minutes per side until they develop a golden brown crust and are cooked through.
Transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil.
Serve the cutlets immediately alongside your favorite sides and enjoy the crispy tender flavors.
