Crispy Pesto Chicken Cutlets (Print)

Pan-fried chicken cutlets with crispy Parmesan coating and vibrant basil pesto. Easy, flavorful Italian main dish.

# 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

→ For Cooking

09 - 1/4 cup olive oil for frying

→ To Serve

10 - 1/2 cup basil pesto, store-bought or homemade
11 - Fresh basil leaves for garnish
12 - Lemon wedges for serving

# Directions:

01 - Season chicken breasts with salt and pepper on both sides.
02 - Arrange three shallow bowls in a row: the first with flour, the second with beaten eggs mixed with milk, and the third with panko breadcrumbs combined with Parmesan cheese and Italian herbs.
03 - Dredge each chicken cutlet first in flour and shake off excess, then dip thoroughly in the egg mixture, and finally coat completely with the Parmesan breadcrumb mixture, pressing gently to adhere.
04 - Heat olive oil in a large skillet over medium-high heat until shimmering.
05 - Working in batches, fry cutlets 3 to 4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
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 on the side.

# Chef Secrets:

01 -
  • The Parmesan-panko crust creates an audible crunch that makes every bite feel indulgent without any fuss.
  • It comes together in half an hour, so you can pull off a restaurant-quality dinner on a random weeknight.
  • The pesto does all the heavy lifting for flavor, turning simple chicken into something that feels special.
  • Leftovers (if there are any) make incredible sandwiches the next day.
02 -
  • Do not skip pounding the chicken, uneven thickness means some parts overcook while others stay undercooked, and nobody wants that.
  • Let the oil come to full heat before adding the cutlets, or the breading will absorb oil and turn soggy instead of crisp.
  • Work in batches if your pan is not huge, crowding lowers the temperature and steams the chicken instead of frying it.
  • Use a meat thermometer if you are unsure, the internal temperature should hit 75 degrees Celsius for perfectly cooked chicken.
03 -
  • Press the breadcrumbs firmly onto the chicken with your palms so they really stick, it prevents bare patches and ensures an even crust.
  • Add a pinch of lemon zest to the pesto just before serving for a bright, fresh lift that makes the whole dish sing.
  • If you are cooking for a crowd, keep finished cutlets warm in a low oven while you fry the rest so everything stays hot and crisp.
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