Crispy Pesto Chicken Cutlets (Printable)

Pan-fried chicken cutlets with crispy Parmesan coating, finished with fresh basil pesto. Easy Italian comfort food.

# Ingredient List:

→ 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

→ For Cooking

09 - 1/4 cup olive oil for frying

→ For Serving

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

# 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 breadcrumbs, Parmesan cheese, and Italian herbs in the third.
03 - Dredge each chicken cutlet in flour and shake off excess, dip thoroughly in the egg mixture, then 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.
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.
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.

# Expert Tips:

01 -
  • The Parmesan in the breading creates an extra layer of flavor that makes even picky eaters ask for seconds.
  • It looks fancy enough for company but comes together faster than ordering takeout.
  • The pesto adds a fresh burst that cuts through the richness and makes every bite feel complete.
  • Leftovers reheat beautifully in a hot oven, staying crispy instead of turning soggy.
02 -
  • Don't walk away while frying, the cutlets go from perfectly golden to too dark in about thirty seconds.
  • If you try to flip them too early, the crust will tear and stick to the pan, wait until they release easily.
  • Pounding the chicken to an even thickness is non negotiable, uneven pieces mean some parts overcook while others stay underdone.
  • Let the oil come back to temperature between batches or your second round will be pale and soggy.
03 -
  • Press the breadcrumb mixture onto the chicken with your palm, not just your fingertips, for the most even and secure coating.
  • Add a tablespoon of grated lemon zest to the panko mixture for a subtle brightness that complements the pesto beautifully.
  • If the breading slides off during frying, your oil likely wasn't hot enough, test it with a breadcrumb before adding the chicken.
  • Season the flour with a little extra salt and pepper so every layer contributes to the final flavor.
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