Crispy Pesto Chicken Cutlets (Print Version)

Pan-fried Parmesan-crusted chicken breasts finished with fresh basil pesto. A quick, flavorful Italian-inspired main dish.

# 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

→ For Serving

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

# How-To:

01 - Season chicken breasts with salt and pepper on both sides.
02 - Set up three shallow bowls: one with flour, one with beaten eggs combined with milk, 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, then 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 3-4 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 in the breading creates a salty, nutty crust that stays crispy even after a few minutes on the plate.
  • It looks fancy enough for guests but comes together faster than ordering takeout.
  • Pesto adds a bright, herby punch that cuts through the richness and makes every bite feel vibrant.
  • You can prep the breading station ahead and fry the cutlets right before serving without any stress.
02 -
  • If your oil isn't hot enough, the breading will absorb it and turn soggy instead of crisping up.
  • Pounding the chicken to an even thickness prevents thin edges from drying out while thick centers finish cooking.
  • Let the breaded cutlets rest on a rack for five minutes before frying so the coating adheres better and doesn't flake off in the pan.
  • Don't flip the chicken more than once, it disrupts the crust and can cause it to peel away from the meat.
03 -
  • Use a meat thermometer to check for 75°C (165°F) in the thickest part if you're nervous about undercooking.
  • Add a pinch of red pepper flakes to the breadcrumb mixture for a subtle kick that plays well with the pesto.
  • Press the cutlets gently with a spatula as they fry to ensure even contact with the pan and a uniformly golden crust.
  • Save any leftover seasoned panko mixture in the freezer for topping casseroles or sprinkling over roasted vegetables.
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