Crispy Pesto Chicken Cutlets (Print)

Pan-fried chicken cutlets with crispy Parmesan coating and fresh basil pesto. An easy Italian-inspired weeknight dinner.

# 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

→ Garnish and Serving

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

# Directions:

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 cheese and dried Italian herbs.
03 - Dredge each chicken cutlet first in flour, shaking 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 a paper towel-lined plate.
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.

# Helpful Hints:

01 -
  • The Parmesan in the breadcrumbs creates a crust so golden and crunchy it rivals anything from a restaurant.
  • Pesto on top means you skip making a sauce, and the bright basil flavor does all the work for you.
  • It feels fancy but comes together faster than ordering takeout.
  • Leftovers make the best sandwiches the next day, cold or reheated.
02 -
  • If your oil is too hot, the breading will burn before the chicken cooks through, so keep the heat at medium high and adjust as needed.
  • Pound the chicken to an even thickness or the thin parts will dry out while the thick parts stay raw.
  • Let the breaded cutlets rest on a plate for a few minutes before frying, it helps the coating stick better.
  • Don't flip the chicken more than once, every time you move it, you risk losing that perfect crust.
03 -
  • Use a thermometer to check that the thickest part of the chicken reaches 165 degrees, it takes the guesswork out.
  • Add a pinch of garlic powder to the breadcrumb mixture for extra depth without any extra work.
  • If the breading starts to brown too fast, lower the heat and add a little more oil to keep things moving smoothly.
  • Press the breadcrumbs onto the chicken firmly with your palms, it helps them stay put during frying.
Go back