Crispy Pesto Chicken Cutlets (Printable Version)

Pan-fried Parmesan-crusted chicken cutlets finished with fresh basil pesto. Ready in 35 minutes.

# List of Ingredients:

→ For the 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

# How-To Steps:

01 - Season chicken breasts evenly with salt and pepper on both sides.
02 - Set up three shallow bowls in sequence: flour in the first, beaten eggs combined with milk in the second, and a mixture of panko, Parmesan, and Italian herbs in the third.
03 - Dredge each chicken cutlet first in flour, shaking off excess, then dip thoroughly in the egg mixture, and finally coat completely with the Parmesan breadcrumb mixture, pressing gently to adhere.
04 - Heat olive oil in a large skillet over medium-high heat until shimmering.
05 - Working in batches to avoid crowding, fry cutlets 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 Suggestions:

01 -
  • It delivers restaurant-quality crunch without deep frying or any complicated technique.
  • The pesto adds instant flavor and color, so you barely need a side dish to feel like dinner is complete.
  • You can prep the breading station while the chicken rests, making it faster than ordering takeout.
02 -
  • Do not skip pounding the chicken, uneven thickness means some parts will dry out while others stay undercooked.
  • Let the oil heat fully before adding the cutlets or the breading will absorb too much oil and turn soggy instead of crisp.
  • Press the panko mixture firmly onto the chicken so it does not fall off when you flip it in the pan.
03 -
  • Use a thermometer to check that the thickest part of the chicken reaches 165 degrees, especially if your cutlets are slightly thicker.
  • Let the breaded cutlets rest on a wire rack for 5 minutes before frying so the coating sets and stays put better in the pan.
  • Warm your serving platter in the oven briefly so the cutlets stay hot while you finish frying the batch.
Go Back