Lay chicken breasts on a cutting board and pound to an even thickness of about 1/2 inch, covered with plastic wrap.

Set up three shallow bowls: one with seasoned flour, another with beaten eggs, and the third with Parmesan, breadcrumbs, and chopped basil.

Dredge each chicken breast in seasoned flour, dip in beaten egg, and coat in the breadcrumb mixture, pressing to adhere.

To cook, heat olive oil in a skillet over medium heat and fry cutlets for 3-4 minutes on each side, or bake at 400°F for 15-20 minutes.

Transfer cooked cutlets to a wire rack or paper towels, let rest for 5 minutes, then serve warm.