Crispy Pesto Chicken Cutlets (Printable)

Golden, juicy chicken cutlets with Parmesan crust and fresh pesto. A simple yet flavorful Italian-inspired weeknight dinner.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 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 extra virgin olive oil for pan-frying

→ Serving

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

# How to Prepare:

01 - Season chicken breasts evenly with salt and freshly ground black pepper on both sides.
02 - Arrange three shallow bowls in sequence: first bowl with all-purpose flour, second bowl with beaten eggs combined with milk, third bowl with panko breadcrumbs mixed with grated Parmesan cheese and dried Italian herbs.
03 - Working with one cutlet at a time, coat thoroughly in flour and shake off excess, dip into egg mixture to coat completely, then press firmly into Parmesan breadcrumb mixture ensuring even coverage on all sides.
04 - Pour olive oil into a large skillet and heat over medium-high heat until oil shimmers and reaches optimal frying temperature, approximately 2 minutes.
05 - Working in batches to avoid crowding, fry cutlets for 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer cooked cutlets to a paper towel-lined plate.
06 - Arrange cutlets on a serving platter and top each with 1 tablespoon of basil pesto.
07 - Finish with fresh basil leaves and serve with lemon wedges on the side for brightness and acidity.

# Expert Advice:

01 -
  • The Parmesan breadcrumbs create a crust so crispy it crackles under your fork.
  • Pesto adds a bright, herby punch that cuts through the richness beautifully.
  • Everything comes together in about half an hour, perfect for busy evenings.
  • It feels restaurant fancy but uses simple pantry staples.
02 -
  • Do not skip pounding the chicken, thick breasts will stay raw inside while the coating burns.
  • Press the breadcrumbs on firmly with your palms, a light dusting will fall off in the pan.
  • Let the oil come to full heat before adding the chicken or the breading will absorb too much oil and turn soggy.
  • Work in batches if your skillet is not big enough, crowding the pan lowers the temperature and steams the cutlets instead of crisping them.
03 -
  • Use a meat mallet or the bottom of a heavy skillet to pound the chicken evenly, uneven thickness means uneven cooking.
  • If the breading starts to brown too fast, lower the heat slightly and give the inside more time to cook through.
  • Leftover cutlets reheat beautifully in a hot oven at 200 degrees C for about 10 minutes, keeping them crispy instead of soggy.
  • Double the batch and freeze the breaded raw cutlets on a tray, then transfer to a bag, they fry up perfectly straight from frozen with an extra minute or two per side.
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