Crispy Pesto Chicken Cutlets (Printable Version)

Golden, juicy chicken cutlets coated in Parmesan breadcrumbs and finished with vibrant pesto. Quick weeknight dinner.

# 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)

→ Cooking

09 - 1/4 cup olive oil for frying

→ 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 Make:

01 - Season chicken breasts generously with salt and freshly ground black pepper on both sides.
02 - Set up three shallow bowls: one with flour, one with eggs beaten together with milk, and one with panko breadcrumbs mixed with Parmesan cheese and Italian herbs.
03 - Dredge each chicken cutlet first in flour, shaking off excess, then dip in the egg mixture, and finally coat thoroughly with the Parmesan breadcrumb mixture, pressing gently to adhere.
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 to drain excess oil.
06 - Arrange cutlets on a serving platter and top each with a generous spoonful of basil pesto.
07 - Garnish with fresh basil leaves and serve with lemon wedges if desired.

# Expert Tips:

01 -
  • It delivers crispy, juicy chicken without deep frying or complicated steps.
  • The Parmesan in the crust adds a salty richness that pairs perfectly with bright, herby pesto.
  • You can have dinner on the table in half an hour, even on a busy weeknight.
  • It tastes fancy enough to serve guests but forgiving enough to make on autopilot.
02 -
  • If the oil isn't hot enough, the breading will absorb it and turn greasy instead of crisp.
  • Don't overcrowd the pan, the temperature will drop and the crust won't brown properly.
  • Let the chicken rest on paper towels after frying, it keeps the bottom from getting soggy.
03 -
  • Pound the chicken to an even thickness so it cooks at the same rate and stays juicy.
  • Add the pesto right before serving, if you do it too early the heat will dull the color and flavor.
  • If reheating leftovers, use the oven instead of the microwave to keep the crust crispy.
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