Crispy Pesto Chicken Cutlets (Printable)

Golden chicken cutlets with Parmesan breadcrumbs, pan-fried and topped with fresh basil pesto for an easy Italian weeknight meal.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 5.3 oz each), pounded to 0.5 inch thickness
02 - Salt and freshly ground black pepper to taste

→ Breading

03 - 2 large eggs
04 - 0.25 cup whole milk
05 - 1 cup all-purpose flour
06 - 1 cup panko breadcrumbs
07 - 0.5 cup grated Parmesan cheese
08 - 1 teaspoon dried Italian herbs (optional)

→ Cooking

09 - 0.25 cup olive oil for frying

→ Serving

10 - 4 tablespoons basil pesto store-bought or homemade
11 - Fresh basil leaves for garnish (optional)
12 - Lemon wedges for serving (optional)

# Steps:

01 - Season chicken breasts with salt and pepper on both sides
02 - Set up three shallow bowls with flour in the first, beaten eggs mixed with milk in the second, and a mixture of panko, Parmesan cheese, and Italian herbs in the third
03 - Dredge each chicken cutlet in flour shaking off excess, then dip in egg mixture, and 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, then 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 Advice:

01 -
  • The golden Parmesan crust stays incredibly crispy while the chicken inside remains tender and juicy.
  • It comes together in just 35 minutes, making it perfect for weeknights when you want something impressive without spending hours in the kitchen.
  • The bright, herby pesto on top adds a burst of flavor that transforms simple breaded chicken into something restaurant worthy.
02 -
  • Do not skip pounding the chicken to an even thickness, or you will end up with some parts overcooked and dry while others remain undercooked.
  • Make sure your oil is properly heated before adding the cutlets, otherwise the breading will absorb too much oil and turn soggy instead of crispy.
  • Work in batches and resist the urge to flip the chicken too early, letting it develop a golden crust before turning it over.
03 -
  • Press the breadcrumb coating firmly onto the chicken with your hands to ensure it sticks and does not fall off during frying.
  • Let the breaded cutlets rest on a wire rack for five minutes before frying to help the coating set and stay intact.
  • If your skillet is not large enough, keep finished cutlets warm in a low oven while you fry the remaining batches.
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