Crispy Pesto Chicken Cutlets (Printable)

Golden chicken cutlets with crispy Parmesan crust, topped with fresh basil pesto. Ready in 35 minutes.

# 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, 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 pepper on both sides.
02 - Set up three shallow bowls with flour in the first, beaten eggs mixed with milk in the second, and a mixture of panko, Parmesan, and Italian herbs in the third.
03 - Dredge each chicken cutlet first in flour shaking 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 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 and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The Parmesan panko crust gets so crispy it crackles under your fork, and the inside stays juicy every time.
  • Pesto does all the flavor work for you, no marinating or fussy sauce required.
  • It feels fancy enough for company but comes together faster than most takeout orders.
  • Leftovers make incredible sandwiches the next day, cold or reheated.
02 -
  • Pounding the chicken to an even thickness is non negotiable, uneven pieces cook unevenly and you will end up with dry spots.
  • Dont move the cutlets around once they hit the pan, let them sit undisturbed so the crust can form properly.
  • If the oil starts smoking, lower the heat immediately, burnt breadcrumbs taste bitter and ruin everything.
  • Let the fried cutlets rest on paper towels for at least a minute, it keeps the bottom from getting soggy.
03 -
  • Press the panko mixture onto the chicken with your palms, not just a light dip, it creates a thicker crunchier crust.
  • If your pesto is too thick, loosen it with a teaspoon of warm water or olive oil so it spreads easier over the hot chicken.
  • Use a meat thermometer if youre unsure, chicken is perfectly done at 75 degrees Celsius and stays juicy without any guesswork.
  • Double the breading and freeze extra coated raw cutlets on a tray, then bag them for a head start on another night.
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