Crispy Pesto Chicken Cutlets (Printable)

Pan-fried chicken cutlets with crispy Parmesan coating, topped with fresh basil pesto. Quick, flavorful, and perfect for weeknight dining.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 5.3 oz each), pounded to 1/2 inch thickness
02 - Salt and freshly ground black pepper to taste

→ Breading

03 - 2 large eggs
04 - 1/4 cup whole milk
05 - 1 cup all-purpose flour
06 - 1 cup panko breadcrumbs
07 - 1/2 cup grated Parmesan cheese
08 - 1 teaspoon dried Italian herbs

→ Cooking

09 - 1/4 cup olive oil for frying

→ Serving

10 - 4 tablespoons basil pesto
11 - Fresh basil leaves for garnish
12 - Lemon wedges for serving

# Directions:

01 - Season chicken breasts generously with salt and pepper on both sides.
02 - Set up three shallow bowls with flour in the first, beaten eggs mixed with milk in the second, and a combination of panko, Parmesan cheese, and dried Italian herbs in the third.
03 - Dredge each chicken cutlet in flour and shake off excess, then dip in egg mixture, and thoroughly coat with the Parmesan breadcrumb mixture.
04 - Heat olive oil in a large skillet over medium-high heat until shimmering.
05 - Fry cutlets in batches for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
06 - Arrange cutlets on a serving platter and top each with a generous spoonful of basil pesto.
07 - Garnish with fresh basil leaves and serve with lemon wedges on the side.

# Expert Advice:

01 -
  • The Parmesan in the breading creates a crust so crispy it crackles audibly when you cut into it.
  • Pesto adds a burst of fresh basil flavor without any extra chopping or prep work.
  • Everything comes together in about half an hour, making it ideal for nights when you want something special without the fuss.
  • Leftovers (if there are any) make incredible sandwiches the next day.
02 -
  • Do not overcrowd the pan or the temperature will drop and your breading will turn soggy instead of crisp.
  • Press the panko mixture firmly onto the chicken with your palms so it adheres properly and does not fall off during frying.
  • Let the oil come back up to temperature between batches, otherwise the second round will not brown as nicely.
03 -
  • Pound the chicken breasts between two sheets of plastic wrap to avoid tearing the meat and to keep your counter clean.
  • Use one hand for dry ingredients and one for wet to prevent your fingers from becoming hopelessly breaded.
  • If the pesto is too thick, loosen it with a teaspoon of olive oil or lemon juice before spooning it over the hot chicken.
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