Crispy Pesto Chicken Cutlets (Print Version)

Golden, juicy chicken cutlets with Parmesan breadcrumbs, pan-fried until crisp and finished with fresh basil pesto.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 5.3 oz each), pounded to 0.5 inch thickness
02 - Salt and freshly ground black pepper to taste

→ Breading

03 - 2 large eggs
04 - 0.25 cup whole milk
05 - 1 cup all-purpose flour
06 - 1 cup panko breadcrumbs
07 - 0.5 cup grated Parmesan cheese
08 - 1 teaspoon dried Italian herbs (optional)

→ For Cooking

09 - 0.25 cup olive oil for frying

→ To Serve

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

# How To:

01 - Season chicken breasts with salt and pepper on both sides.
02 - Set up three shallow bowls: one with flour, one with beaten eggs mixed with milk, and one with panko breadcrumbs combined with Parmesan and Italian herbs.
03 - Dredge each chicken cutlet in flour and shake off excess, then dip in egg mixture, and coat thoroughly with 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 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 gives you restaurant quality crunch without a deep fryer or any complicated prep.
  • The pesto adds a burst of herbaceous flavor that makes plain chicken feel special again.
  • You can have dinner on the table in half an hour, even on your busiest evenings.
  • Leftovers reheat beautifully in the oven and make killer sandwiches the next day.
02 -
  • If your oil is too hot, the breadcrumbs will burn before the chicken cooks through, so keep the heat at medium high and adjust as you go.
  • Pounding the chicken to an even thickness is non negotiable, thick spots will stay raw while thin edges overcook.
  • Let the breaded cutlets sit for a few minutes before frying if you have time, it helps the coating set and stay on better.
03 -
  • Press the breadcrumbs onto the chicken with your palms, not just your fingertips, so the coating really adheres and doesn't fall off in the pan.
  • If you're frying multiple batches, wipe out any burnt breadcrumb bits between rounds and add a splash more oil to keep things even.
  • Make extra and freeze the breaded raw cutlets on a tray, then transfer to a freezer bag, you can fry them straight from frozen when you need a quick dinner.
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