Crispy Chicken with Basil Sauce

Pat the chicken cutlets dry with paper towels and season both sides generously with salt and pepper.

Combine the flour and poultry seasoning in a shallow dish, then place the beaten egg mixture in another shallow dish and the panko mixed with grated Parmesan in a third dish.

Dredge each chicken cutlet in the flour mixture, shaking off excess, then dip into the egg mixture, and finally coat thoroughly with the panko-Parmesan mixture, pressing gently so the coating adheres.

Heat a large skillet over medium-high heat and lightly oil the surface.

Working in batches if necessary to avoid overcrowding, place the breaded chicken cutlets in the hot skillet and cook for 5–6 minutes on the first side until golden brown and crispy.

Flip the cutlets and cook the other side for another 5–6 minutes until golden brown and the internal temperature reaches 165°F, then transfer to a plate.

While the chicken cooks, mince the garlic clove finely and set aside.

Toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently until fragrant and lightly golden, then set aside.

Prepare the basil sauce by combining fresh basil, minced garlic, toasted pine nuts, and additional Parmesan in a food processor or mortar, pulsing or grinding until a chunky paste forms.

Drizzle the basil sauce over the warm crispy chicken cutlets and serve immediately.