Crispy Pesto Chicken Cutlets (Printable)

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

# Ingredient List:

→ 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

→ 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
12 - Lemon wedges for serving

# How to Prepare:

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 grated Parmesan and dried Italian herbs.
03 - Dredge each chicken cutlet in flour and shake off excess, dip into egg mixture, then 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 to drain.
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 on the side.

# Expert Suggestions:

01 -
  • The panko and Parmesan crust stays shatteringly crisp even after it cools, so you can make it ahead without losing that crunch.
  • Pesto does all the flavor heavy lifting at the end, turning simple breaded chicken into something that tastes like you spent hours on it.
  • It comes together in about half an hour, which means you can pull off a real dinner on a weeknight without the stress.
  • Leftovers make the best sandwiches the next day, tucked into crusty bread with extra basil.
02 -
  • Don't skip pounding the chicken to an even thickness, I learned this the hard way when one cutlet was overcooked on the edges and raw in the center.
  • Let the oil come fully to temperature before adding the chicken or the coating will absorb oil and turn soggy instead of crisp.
  • If your breadcrumbs aren't sticking well, press them on firmly with your palms and let the coated chicken rest for a few minutes before frying.
03 -
  • Add a pinch of garlic powder to the breadcrumb mixture for an extra layer of savory depth that nobody can quite put their finger on.
  • If you're frying multiple batches, keep the finished cutlets warm in a low oven (about 95°C or 200°F) on a wire rack so they stay crisp.
  • Buy a block of Parmesan and grate it yourself, the pre-grated stuff doesn't melt and crisp the same way in the pan.
Return