Crispy Pesto Chicken Cutlets (Printer version)

Pan-fried chicken breasts with a golden Parmesan crust, finished with fresh basil pesto. Simple, flavorful, and ready in 35 minutes.

# 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

# 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 cheese, and Italian herbs in the third.
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.
04 - Heat olive oil in a large skillet over medium-high heat.
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 pesto.
07 - Garnish with fresh basil leaves and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The Parmesan in the breading creates a crust so crisp it crackles when you cut into it, and the pesto adds a burst of herby brightness that makes every bite feel complete.
  • It comes together in about half an hour, which means you can make it on a Tuesday without losing your mind or resorting to takeout.
  • The leftovers, if you somehow have any, make incredible sandwiches the next day, tucked into a roll with arugula and a squeeze of lemon.
02 -
  • If your oil isn't hot enough, the breading will absorb it and turn greasy instead of crisp, so wait for that shimmer before you start frying.
  • Pounding the chicken to an even thickness is non-negotiable because thick spots will still be raw when the thin parts are overcooked and dried out.
  • Don't overcrowd the pan or the temperature will drop and your cutlets will steam instead of fry, which ruins the whole point of the crispy crust.
03 -
  • Let the breaded cutlets rest on a rack for about ten minutes before frying so the coating sets and stays put instead of falling off in the pan.
  • If you're frying multiple batches, keep the finished cutlets warm in a low oven on a wire rack so they stay crispy instead of getting soggy on a plate.
  • Always taste your pesto before serving and adjust it with a little more lemon juice, salt, or olive oil if it tastes flat or too thick.
Return