Crispy Pesto Chicken Cutlets (Printable)

Golden, juicy chicken cutlets coated in Parmesan breadcrumbs and topped with fresh pesto. A quick, satisfying Italian-inspired main.

# 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 with salt and pepper on both sides
02 - Set up three shallow bowls: one with flour, one with beaten eggs combined with milk, and one with panko breadcrumbs mixed with Parmesan and Italian herbs
03 - Dredge each cutlet first in flour and shake 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, then transfer to paper towel-lined plate
06 - Place 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 Tips:

01 -
  • The crust stays shatteringly crisp even after sitting on the plate for a few minutes, thanks to the panko and Parmesan combo.
  • It feels fancy enough for company but comes together faster than ordering takeout.
  • The brightness of the pesto cuts through the richness in a way that makes every bite feel balanced and alive.
02 -
  • Don't let the oil get too hot or the crust will burn before the chicken cooks through, medium high heat is the sweet spot.
  • Press the breadcrumbs on firmly with your palms, loose coating will fall off in the pan and leave you with sad, patchy cutlets.
  • If you're making a double batch, keep the finished cutlets warm in a low oven while you fry the rest.
03 -
  • Pound the chicken between two sheets of plastic wrap or parchment paper to avoid splattering raw chicken juice everywhere.
  • If the breadcrumbs start to brown too quickly in the pan, lower the heat slightly and add a tiny bit more oil.
  • You can bread the cutlets up to an hour ahead and keep them in the fridge until you're ready to fry, which makes weeknight timing much easier.
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