Crispy Pesto Chicken Cutlets (Print Version)

Pan-fried chicken cutlets with Parmesan crust and fresh basil pesto. An easy Italian-inspired main dish ready in 35 minutes.

# Components:

→ 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

→ Cooking

09 - 1/4 cup olive oil for frying

→ To Serve

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

# Preparation 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 and milk combined, and one with panko breadcrumbs mixed 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 Advice:

01 -
  • The Parmesan crust gets so shatteringly crisp you'll hear it crunch across the table.
  • Pesto on top means no need for a separate sauce, just bright herby flavor in every bite.
  • It comes together in about half an hour, but tastes like you spent all evening cooking.
  • Leftovers make incredible sandwiches the next day, cold or reheated.
02 -
  • If your oil isn't hot enough before you add the chicken, the breading will turn soggy and greasy instead of crisp.
  • Pounding the chicken to an even thickness is not optional, thick spots stay raw while thin ones overcook.
  • Let the cutlets rest on paper towels for a minute after frying so excess oil drains and the crust stays crunchy.
03 -
  • Use one hand for dry ingredients and one for wet to keep your fingers from becoming breaded claws halfway through.
  • Press the breadcrumbs on firmly, really pat them in, so they don't fall off in the pan.
  • Let the chicken rest at room temperature for 10 minutes before breading so it cooks more evenly.
  • If the crust is browning too fast but the chicken isn't cooked through, lower the heat and give it more time.
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