Crispy Pesto Chicken Cutlets (Printable Version)

Pan-fried chicken cutlets coated in crispy Parmesan breadcrumbs and topped with fresh basil pesto for an easy weeknight meal.

# 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 tsp dried Italian herbs, optional

→ Cooking

09 - 1/4 cup olive oil for frying

→ Serving

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

# Directions:

01 - Season chicken breasts generously with salt and freshly ground black pepper on both sides.
02 - Set up three shallow bowls in sequence: one with flour, one with beaten eggs whisked with milk, and one with panko breadcrumbs mixed with grated Parmesan cheese and dried Italian herbs.
03 - Working with one chicken breast at a time, coat thoroughly in flour and shake off excess. Dip into the egg mixture, allowing excess to drip off, then coat completely in the Parmesan breadcrumb mixture, pressing gently to adhere.
04 - Heat olive oil in a large skillet over medium-high heat until shimmering and just beginning to smoke.
05 - Carefully place breaded cutlets into the hot oil and fry for 3 to 4 minutes per side until golden brown and the internal temperature reaches 165°F. Work in batches to avoid overcrowding. Transfer cooked cutlets to a paper towel-lined plate to drain excess oil.
06 - Arrange the warm cutlets on a serving platter. Top each cutlet with a generous spoonful of basil pesto.
07 - Garnish with fresh basil leaves and serve immediately with lemon wedges on the side.

# Expert Hints:

01 -
  • The Parmesan in the breading forms a crust so crispy it crackles under your fork.
  • Pesto transforms plain chicken into something restaurant worthy without any extra effort.
  • Everything cooks in one pan, which means less cleanup and more time to actually enjoy your meal.
  • You can prep the breading station while the oil heats, making this faster than most takeout orders.
02 -
  • Don't skip pounding the chicken, uneven thickness means some parts overcook while others stay underdone.
  • Let the oil come to full heat before adding the cutlets, or the breading will soak up oil instead of crisping.
  • Use one hand for dry ingredients and one for wet to avoid building up clumps of batter on your fingers.
  • If the breadcrumbs start to brown too fast, lower the heat slightly, burnt breading tastes bitter no matter how good the chicken is inside.
03 -
  • Use a meat thermometer to check for 165 degrees at the thickest part, guessing leads to dry chicken or undercooked centers.
  • Add a tablespoon of grated lemon zest to the breadcrumb mixture for a bright, unexpected lift.
  • If you don't have panko, crush regular breadcrumbs with your hands to create a coarser texture that crisps better.
  • Save the pesto for the very end, adding it too early makes the crust soggy.
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