Crispy Pesto Chicken Cutlets (Printable)

Crispy Parmesan-coated chicken cutlets pan-fried until golden and finished with fresh basil pesto. Ready in 35 minutes.

# 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 tsp dried Italian herbs

→ For Cooking

09 - 1/4 cup olive oil for frying

→ To Serve

10 - 4 tbsp basil pesto, store-bought or homemade
11 - Fresh basil leaves for garnish, optional
12 - Lemon wedges for serving, optional

# Step-by-Step Guide:

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 you'll hear it before you taste it.
  • Pesto turns plain breaded chicken into something that feels restaurant special without any extra effort.
  • It comes together in half an hour, which means you can make it on a Tuesday and still have time to sit down.
  • Leftovers (if there are any) make incredible sandwiches the next day.
02 -
  • Don't skip pounding the chicken, uneven thickness means some parts will be rubbery while others dry out.
  • Let the oil come to full heat before adding the cutlets or the breading will absorb oil and turn soggy instead of crisp.
  • If your skillet isn't big enough, fry in batches and keep finished cutlets warm in a low oven while you finish the rest.
03 -
  • Let the breaded cutlets rest on a plate for 5 minutes before frying so the coating sets and stays put.
  • Save any leftover seasoned breadcrumbs in the freezer, they're perfect for topping casseroles or sprinkling over roasted vegetables.
  • If you're making this for a crowd, fry the cutlets ahead and reheat them in the oven just before serving so you're not stuck at the stove.
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