Crispy Pesto Chicken Cutlets (Print Version)

Golden chicken cutlets with Parmesan crust, pan-fried until crispy and finished with fresh basil pesto for a flavorful Italian-inspired meal.

# 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, 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

# Recipe Steps:

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 Italian herbs.
03 - Dredge each chicken cutlet first in flour and shake off excess, then dip in the egg mixture, and finally 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 leaves and serve with lemon wedges if desired.

# Expert Suggestions:

01 -
  • The Parmesan crust gets so shatteringly crisp that every bite feels like a small celebration.
  • It comes together in about half an hour, which means you can start cooking when you're already hungry and still eat at a reasonable hour.
  • The pesto on top adds a bright, herby punch that makes even a simple chicken breast feel like something special.
  • Leftovers, if you're lucky enough to have any, reheat beautifully in a hot oven and still keep that crunch.
02 -
  • Don't skip pounding the chicken to an even thickness, or you'll end up with thin edges that overcook while the center is still raw.
  • Let the breaded cutlets sit for a minute or two before frying so the coating has a chance to adhere, otherwise it can peel off in the pan.
  • Resist the urge to move the chicken around once it hits the oil, flipping too early will tear the crust before it has a chance to set.
03 -
  • Use a meat thermometer if you're nervous about doneness, the internal temperature should hit 75°C (165°F) at the thickest part.
  • If your skillet isn't big enough to fit all the cutlets at once, keep the finished ones warm in a low oven while you fry the rest so everything stays hot and crispy.
  • Buy good quality pesto or make your own if you have the time, because it's the final flourish and a bland pesto will dull the whole dish.
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