Crispy Pesto Chicken Cutlets (Printable Version)

Golden chicken cutlets with Parmesan breadcrumbs, pan-fried until crisp and finished with fresh basil pesto.

# 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 (optional)

→ For Cooking

09 - 1/4 cup olive oil for frying

→ To Serve

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

# Directions:

01 - Season chicken breasts with salt and black 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 egg mixture, then coat thoroughly with 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 paper towel-lined plate
06 - Arrange cutlets on 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 panko and Parmesan crust gets so shatteringly crisp that every bite feels like a small celebration.
  • Pesto transforms plain breaded chicken into something that tastes like you put in twice the effort.
  • You can have this on the table in thirty-five minutes, which means it fits into real life, not just weekend cooking fantasies.
  • Leftovers actually stay good, and cold pesto chicken in a sandwich the next day is a quiet kind of magic.
02 -
  • If your oil isn't hot enough, the breading will soak up grease and turn soggy instead of crisp.
  • Pounding the chicken to an even thickness is not optional, uneven cutlets cook unevenly and you'll end up with dry edges or raw centers.
  • Let the breaded cutlets rest for a minute before frying so the coating has a chance to adhere properly.
03 -
  • Press the breadcrumbs firmly onto the chicken with your palms, it makes all the difference in how well the crust stays put during frying.
  • Don't move the cutlets around once they hit the pan, let them sit undisturbed so the crust can set and turn golden without tearing.
  • Taste your pesto before serving and stir in a squeeze of lemon or a pinch of salt if it needs brightening.
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