Crispy Pesto Chicken Cutlets (Printable)

Pan-fried chicken cutlets coated in Parmesan breadcrumbs and finished with fresh basil pesto. A flavorful Italian-inspired weeknight meal.

# What You 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

→ 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
12 - Lemon wedges for serving

# Directions:

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 breadcrumbs combined with Parmesan cheese and Italian herbs.
03 - Dredge each chicken cutlet 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.

# Expert Suggestions:

01 -
  • The Parmesan crust gets so crispy it crackles under your fork, and the pesto adds a fresh herby punch that makes every bite feel vibrant.
  • Its fast enough for a Tuesday night but looks impressive enough that guests always ask for the recipe.
  • You probably have most of these ingredients already, and the technique is forgiving even if youre rushing.
02 -
  • Pound the chicken breasts to an even thickness or theyll cook unevenly, leaving you with a dry edge and a raw center.
  • Let the oil get properly hot before adding the chicken, otherwise the breading soaks up oil and turns soggy instead of crispy.
  • Dont flip the cutlets more than once, let them develop a crust undisturbed or the coating can tear and fall off.
03 -
  • Press the breadcrumb mixture firmly onto the chicken with your palms so it really adheres, this prevents it from falling off during frying.
  • Use one hand for wet ingredients and one for dry to avoid ending up with clumpy breading gloves on both hands.
  • If your pesto is very thick, loosen it with a teaspoon of olive oil or lemon juice so it spreads easily over the hot chicken.
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