1. Place whole cutlets in a pot. Cover with the white wine and bring to boil. Lower heat and let simmer for 20 minutes. Drain and cool. Cut chicken into cubes.
2. Prepare the marinade. In a small container, whisk olive oil, vinegar, water, lemon juice, basil, salt, sugar, pepper, and garlic together.
3. Pour a little more than half the marinade over the cubed cutlets. Place them in the refrigerator to marinate overnight. Reserve remaining dressing.