Make the basil buttermilk sauce by whisking together the mayonnaise, buttermilk, hot sauce, lemon juice, and chopped basil. Season to taste with salt and freshly ground black pepper. Set the sauce aside.

Pre-heat the oven to 350°F and place a cooling rack on top of a sheet pan.

Place the chicken breasts on a cutting board and cover with a piece of plastic wrap. Pound the chicken breasts with the flat side of a meat mallet or rolling pin to an even thickness. Generously season the chicken breasts with salt and freshly ground black pepper.

Place ¼ cup of the potato flakes into the bowl of a food processor. Process the flakes into a fine powder and transfer to a shallow dish.

Place the eggs in a separate shallow dish. In a third shallow dish combine the remaining potato flakes, Parmesan cheese, salt and freshly ground black pepper. Lightly dredge each chicken breast in the potato powder, then dip into the egg mixture, and then coat the chicken breast with the potato flakes mixture. Gently pat to adhere the flakes to the chicken breast.

Stovetop and oven directions: Heat the canola oil and butter in a large skillet over medium-high heat. Place cutlets in the pan and cook for 2 to 3 minutes on each side until the chicken is golden brown. Transfer the chicken to the sheet pan and bake in the oven for 10 to 15 minutes, until chicken is cooked through. Serve the chicken cutlets with the basil buttermilk sauce poured over top on or the side as a dip.

Air Fry Directions: Pre-heat the air fryer to 400ºF. Spray the breaded cutlets generously with canola oil and transfer them to the air fryer basket. Air-fry the chicken in two batches at 400°F for 5 to 8 minutes, flipping the chicken over halfway through cooking process. Serve the chicken cutlets with the basil buttermilk sauce poured over top on or the side as a dip.