Crispy Pesto Chicken Cutlets (Printable Version)

Pan-fried chicken cutlets with crispy Parmesan coating and vibrant basil pesto topping. Ready in 35 minutes.

# 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, optional

→ Cooking

09 - 1/4 cup olive oil for frying

→ Serving

10 - 4 tablespoons basil pesto, store-bought or homemade
11 - Fresh basil leaves for garnish, optional
12 - Lemon wedges for serving, optional

# How To Make It:

01 - Season chicken breasts with salt and pepper on both sides.
02 - Set up three shallow bowls: one with flour, one with beaten eggs mixed with milk, and one with panko breadcrumbs combined with Parmesan and Italian herbs.
03 - Dredge each chicken cutlet first in flour and shake off excess, then dip in the egg mixture, then coat thoroughly 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.
06 - Arrange cutlets on a serving platter and top each with a generous spoonful of pesto.
07 - Garnish with fresh basil leaves and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The panko and Parmesan combo creates a crust so golden and crunchy it rivals any restaurant version.
  • Pesto does all the flavor work for you, no complicated sauces or extra steps required.
  • It cooks in under 25 minutes, making it ideal for nights when you need something impressive but fast.
  • Leftovers (if there are any) make incredible sandwiches the next day.
02 -
  • Don't skip pounding the chicken, uneven thickness means some parts dry out while others stay raw.
  • Let the oil come to full heat before adding the cutlets or the breading will absorb oil and turn soggy instead of crisp.
  • Fry in batches and resist the urge to flip too early, the crust needs time to set or it will tear.
03 -
  • Use a meat thermometer to check for 165°F internal temperature if you're nervous about undercooking thicker pieces.
  • Wipe out the skillet between batches and add fresh oil to prevent burnt breadcrumb bits from sticking to the next cutlet.
  • Serve the pesto at room temperature so it melts slightly into the hot chicken and spreads easily.
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