Crispy Pesto Chicken Cutlets (Print Version)

Golden chicken cutlets with crispy Parmesan coating, pan-fried until juicy and finished with fresh basil pesto.

# What You Need:

→ 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 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

→ To Serve

10 - 0.33 cup basil pesto (store-bought or homemade)
11 - Fresh basil leaves for garnish (optional)
12 - Lemon wedges for serving (optional)

# How To Make:

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, Parmesan, and Italian herbs combined.
03 - Dredge each chicken cutlet first in flour and shake off excess, then dip in the 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. Transfer to a paper towel-lined plate.
06 - Arrange cutlets on a serving platter and top each with a generous spoonful of basil pesto.
07 - Garnish with fresh basil leaves and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The Parmesan crust gets so crispy it crackles when you cut into it, while the chicken stays tender and juicy inside.
  • Pesto adds an instant burst of flavor without any extra cooking or complicated sauces to prepare.
  • It comes together in about half an hour, so you can have a dinner that feels special even on a busy Tuesday.
  • Leftovers actually reheat well in the oven, keeping that satisfying crunch intact.
02 -
  • Don't let the oil get too hot or the crust will burn before the chicken cooks through, medium-high heat is the sweet spot.
  • Press the breadcrumb coating firmly onto the chicken so it doesn't fall off in the pan, I learned this after losing half my crust to the oil.
  • Let the cutlets rest on paper towels for a minute after frying, it keeps the bottom from getting soggy.
03 -
  • Use a meat thermometer to check for 75°C (165°F) internal temperature if you're unsure, overcooked chicken is nobody's friend.
  • Let the breaded cutlets sit on a rack for 5 minutes before frying, it helps the coating adhere better and stay crispier.
  • Make your own pesto with extra lemon zest for a brighter, more vibrant finish that really sings against the rich crust.
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