Place each chicken breast between two sheets of parchment paper and pound with a meat mallet to an even thickness of about 1/2 inch.

Season both sides of each pounded chicken breast generously with salt and pepper.

Set up a breading station with three shallow bowls: flour in the first, beaten egg in the second, and breadcrumbs mixed with grated Parmesan and chopped fresh basil in the third.

Working one piece at a time, coat each cutlet in the flour and shake off any excess. Dip into the beaten egg and let the extra drip off. Press firmly into the breadcrumb and Parmesan mixture on both sides until fully and evenly coated.

Heat 3 to 4 tablespoons of olive oil in a large frying pan over medium heat until a pinch of breadcrumbs sizzles on contact. Add the breaded cutlets without crowding the pan. Cook in batches if needed.

Fry for 5 to 7 minutes per side until deeply golden brown and cooked through to an internal temperature of 165 degrees F. Do not flip early; let the crust set and release naturally.

Transfer the cooked cutlets to a plate lined with paper towels to drain excess oil. Let rest for 3 to 5 minutes before serving.

Serve immediately with pasta, roasted vegetables, a fresh green salad, or mashed potatoes.