Crispy Pesto Chicken Cutlets (Printable)

Pan-fried chicken cutlets with crispy Parmesan coating, finished with fresh basil pesto for an easy Italian dinner.

# What you'll 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

→ For Cooking

09 - 1/4 cup olive oil for frying

→ To Serve

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

# Method:

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, Parmesan, and Italian herbs combined.
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 and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The Parmesan in the breading creates an extra layer of savory crunch that plain breadcrumbs just cant match.
  • Pesto does all the sauce work in one spoonful, no simmering or whisking required.
  • You can pound out the chicken and set up your breading station in under ten minutes.
  • Leftovers (if there are any) make fantastic sandwiches the next day.
02 -
  • If your oil is too hot the breadcrumbs will burn before the chicken cooks through, medium-high is the sweet spot.
  • Pounding the chicken to an even thickness is non-negotiable, thick spots stay raw while thin edges overcook.
  • Let the breaded cutlets rest for a minute before frying so the coating sets and doesnt fall off in the pan.
03 -
  • Use a meat mallet or the bottom of a heavy pan to pound the chicken evenly, uneven thickness means uneven cooking.
  • Press the breadcrumb coating onto the chicken firmly with your palms so it really adheres, loose crumbs will fall off in the oil.
  • Let the cooked cutlets rest on a wire rack instead of paper towels if you want to keep the bottom crust from steaming and going soft.
  • If you dont have panko, pulse regular breadcrumbs in a food processor for a few seconds to lighten them up, it helps.
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