Crispy Pesto Chicken Cutlets (Printable)

Pan-fried Parmesan chicken cutlets with fresh basil pesto. An easy, flavorful Italian main dish ready in under 35 minutes.

# What You 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

→ For Cooking

09 - 1/4 cup olive oil for frying

→ To Serve

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: one with flour, one with beaten eggs and milk combined, and one with panko breadcrumbs mixed with Parmesan cheese and Italian herbs.
03 - Dredge each chicken cutlet first in flour and shake 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 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 Advice:

01 -
  • The Parmesan crust gets so shatteringly crisp you'll hear it crack under your fork
  • It looks impressive enough for company but comes together faster than ordering takeout
  • That cool pesto against the hot, crunchy chicken creates the kind of contrast that makes you go back for seconds
02 -
  • Don't let the oil get too hot or the outside will burn before the chicken cooks through, medium high is your sweet spot
  • Press the breadcrumbs on firmly with your palms, loose coating will fall off in the pan and leave you with sad bald spots
  • Let the cutlets rest on the paper towel for a minute before plating so they stay crisp instead of soggy
03 -
  • Use a thermometer if you're nervous, chicken is done at 165 degrees and won't dry out if you catch it right at that temperature
  • If the breading starts to brown too fast, lower the heat slightly and give the inside more time to cook through
  • You can bread the cutlets an hour ahead and keep them in the fridge, they'll actually fry up even crispier from the chill
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