Crispy Pesto Chicken Cutlets (Printable)

Pan-fried chicken cutlets with Parmesan crust and fresh basil pesto. Ready in 35 minutes for four.

# What You'll 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 for pan-frying

→ Finishing

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

# How To Make It:

01 - Pat chicken breasts dry and season both sides generously with salt and freshly ground black pepper.
02 - Arrange three shallow bowls in a row. Fill the first with flour, the second with beaten eggs whisked together with milk, and the third with a mixture of panko breadcrumbs, grated Parmesan cheese, and dried Italian herbs.
03 - Working with one chicken breast at a time, dredge thoroughly in flour and shake off excess. Dip into the egg mixture, allowing excess to drip off, then coat completely and firmly with the Parmesan breadcrumb mixture, pressing gently to adhere.
04 - Heat olive oil in a large skillet over medium-high heat until shimmering and just beginning to smoke, approximately 2-3 minutes.
05 - Working in batches if necessary, carefully place breaded cutlets into the hot oil. Fry for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Transfer cooked cutlets to a paper towel-lined plate.
06 - Arrange cutlets on a serving platter and top each with a generous spoonful of basil pesto, approximately 1 tablespoon per cutlet.
07 - Garnish with fresh basil leaves and serve immediately with lemon wedges on the side.

# Expert Suggestions:

01 -
  • The chicken stays incredibly juicy because you pound it thin, so it cooks fast and evenly without drying out.
  • That panko and Parmesan crust gets shatteringly crisp in just a few minutes per side.
  • The pesto adds a punch of flavor without any extra cooking or complicated sauces.
  • It feels fancy enough for guests but comes together on a weeknight without stress.
02 -
  • If the oil isn't hot enough before you add the chicken, the breading will soak it up and turn greasy instead of crisp.
  • Pounding the chicken to an even thickness is non-negotiable, thick spots will still be raw when the thin parts are overdone.
  • Don't flip the cutlets more than once or the crust can fall off, let each side get properly golden before turning.
03 -
  • Let the breaded cutlets sit on a plate for 5 minutes before frying, it helps the coating adhere better and reduces the chance of it peeling off in the pan.
  • Use a meat thermometer to check for doneness, chicken should reach 75 degrees Celsius (165 degrees Fahrenheit) in the thickest part.
  • If you're making a big batch, keep finished cutlets warm in a low oven while you fry the rest so everything stays hot for serving.
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