Crispy Pesto Chicken Cutlets (Printer Friendly)

Pan-fried chicken cutlets with crispy Parmesan breadcrumb coating, finished with basil pesto. Quick, easy Italian-inspired main dish.

# 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 and Finishing

09 - 1/4 cup olive oil for frying
10 - 1/2 cup 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: one with flour, one with beaten eggs mixed with milk, and one with panko breadcrumbs combined with Parmesan cheese and Italian herbs.
03 - Coat each chicken cutlet in flour and shake off excess, then dip in egg mixture, and finally coat thoroughly with 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 paper towel-lined plate to drain.
06 - Arrange cutlets on serving platter and top each with a generous spoonful of pesto.
07 - Garnish with fresh basil leaves and serve with lemon wedges.

# Pro Advice:

01 -
  • The crispy panko and Parmesan crust stays shatteringly crunchy even after it cools a little.
  • Fresh pesto on top turns simple breaded chicken into something that feels restaurant fancy without any fuss.
  • It comes together in just over half an hour, so you can have a real dinner on the table on a Tuesday.
  • Leftovers slice beautifully for sandwiches the next day, and they still taste incredible cold.
02 -
  • Pound the chicken to an even thickness or the thin parts will dry out before the thick parts cook through.
  • Dont skip the paper towel rest after frying, it soaks up excess oil and keeps the crust from getting soggy.
  • If your breadcrumbs start to brown too fast, lower the heat slightly so the inside has time to cook without burning the outside.
03 -
  • Press the breadcrumbs onto the chicken firmly with your palm so they really adhere and dont fall off in the pan.
  • Let the coated cutlets rest on a rack for 5 minutes before frying, it helps the breading set and creates an even crispier crust.
  • Use a splatter screen if you have one, it keeps your stovetop clean without trapping steam that would soften the coating.
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