Crispy Pesto Chicken Cutlets (Printable)

Pan-fried chicken cutlets with Parmesan breadcrumbs and fresh pesto. A flavorful, easy Italian main dish perfect for weeknight dinners.

# 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

→ Cooking

09 - 1/4 cup olive oil for frying

→ Finishing

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

# How to Make It:

01 - Season chicken breasts generously with salt and freshly ground black pepper on both sides.
02 - Arrange three shallow bowls in order: one with all-purpose flour, one with beaten eggs mixed with milk, and one with panko breadcrumbs combined with grated Parmesan cheese and dried Italian herbs.
03 - Dredge each chicken cutlet first in flour, shaking off excess, then dip thoroughly in 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 and hot.
05 - Working in batches if necessary, fry breaded cutlets 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a paper towel-lined plate to drain.
06 - Arrange cooked cutlets on a serving platter and top each with a generous spoonful of basil pesto.
07 - Garnish with fresh basil leaves and serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • The Parmesan in the crust creates an almost cheesy, nutty shell that stays crisp even after sitting for a few minutes.
  • Pesto adds an instant herby richness without any extra chopping or stirring.
  • You can have this on the table faster than ordering takeout, and it feels twice as special.
02 -
  • If your oil is too hot, the crust will burn before the chicken cooks through, so keep the heat at medium-high and adjust as needed.
  • Pounding the chicken to an even thickness is non-negotiable: thin spots dry out and thick spots stay raw in the center.
  • Let the breaded cutlets sit for a minute before frying so the coating sets and doesn't slide off in the pan.
03 -
  • Press the breadcrumbs onto the chicken firmly with your palms so they really adhere and create that thick, crunchy shell.
  • Use a splatter screen over the skillet to keep your stovetop clean without trapping steam that would soften the crust.
  • If you're making your own pesto, blend in a squeeze of lemon juice to brighten it up and balance the richness of the fried chicken.
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