Crispy Pesto Chicken Cutlets (Printable)

Pan-fried chicken cutlets with Parmesan breadcrumb coating, topped with fresh basil pesto for an easy Italian main course.

# 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 milk
05 - 1 cup all-purpose flour
06 - 1 cup panko breadcrumbs
07 - 1/2 cup grated Parmesan cheese
08 - 1 tsp dried Italian herbs (optional)

→ For Cooking

09 - 1/4 cup olive oil for frying

→ To Serve

10 - 4 tbsp 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 and milk, and one with a mixture of panko, Parmesan, and Italian herbs.
03 - Dredge each chicken cutlet first in flour and shake off excess, then dip in the egg mixture, and 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.
06 - Arrange 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 -
  • It tastes like restaurant quality but uses ingredients you probably already have.
  • The Parmesan in the breading creates a crust that stays crispy even after it sits for a few minutes.
  • Pesto transforms plain chicken into something that feels indulgent without any extra effort.
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, uneven pieces cook unevenly and you'll end up with dry edges and undercooked centers.
  • Don't skip the flour step, it seems redundant but it creates a dry surface that helps the egg stick and keeps the whole coating intact during frying.
03 -
  • Let the breaded cutlets rest on a wire rack for 5 minutes before frying, this helps the coating stick better and prevents it from sliding off in the pan.
  • Use a splatter screen if you have one, it keeps your stovetop clean without trapping steam that would soften the crust.
  • If you're cooking for a crowd, keep finished cutlets warm in a 200 degree oven on a wire rack while you fry the rest, they'll stay crispy instead of steaming on a plate.
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