Crispy Basil-Topped Chicken Cutlets

1. Prep the Chicken

Slice the chicken breasts horizontally to yield 8 cutlets. Sandwich each cutlet between plastic wrap sheets and gently pound them to a uniform thickness of ¼ inch. Pat the chicken dry, lay them on a large plate, and season both sides with salt and red pepper flakes. Let them chill in the refrigerator for 15 to 30 minutes.

2. Dredge and Cook

Pour flour into a shallow dish. Dredge each cutlet in flour without patting them dry first, shaking off any excess. Place them on a clean plate. In a 12-inch nonstick skillet, heat 2 tablespoons of olive oil over high heat until it's on the verge of smoking. Cook 4 cutlets at a time until they're spotty brown on the bottom, about 2 minutes. Flip them over and cook until the other side is just as spotty and the chicken is fully cooked, another 2 minutes. Move them to a serving platter and repeat with another 2 tablespoons of oil and the remaining cutlets.

3. Finishing Touches

With the heat off, add the remaining 2 tablespoons of oil and minced garlic to the skillet, utilizing the residual heat to turn the garlic pale golden in about 1 minute. Swiftly add the basil, using tongs to constantly toss until it's wilted yet vibrant, roughly 30 seconds. Fold in the pine nuts and balsamic vinegar.

4. Serve and Garnish

Spoon the aromatic basil mixture over the arranged chicken cutlets and crown with shaved Parmesan cheese before serving.