Crispy Pesto Chicken Cutlets (Printable)

Golden pan-fried chicken cutlets with Parmesan crust, topped with fragrant basil pesto. Perfect weeknight Italian main.

# What Goes In:

→ 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, 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 mixed with milk, and one with panko breadcrumbs combined with Parmesan and Italian herbs.
03 - Dredge each chicken cutlet in flour, shake off excess, dip in egg mixture, then coat thoroughly with Parmesan breadcrumb mixture.
04 - Heat olive oil in a large skillet over medium-high heat.
05 - Fry cutlets in batches, 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 if desired.

# Expert Advice:

01 -
  • The crispy golden crust stays crunchy even after you top it with pesto, which feels like a small miracle.
  • It tastes like you spent an hour cooking, but you are done in half that time.
  • The Parmesan in the breading adds a savory depth that makes every bite feel indulgent.
  • It works just as well on a busy Tuesday as it does when you have guests over.
02 -
  • Do not skip pounding the chicken thin, thick breasts will burn on the outside before cooking through.
  • Make sure your oil is hot enough before adding the cutlets, or the breading will absorb oil and turn soggy instead of crisp.
  • Use a meat thermometer if you are unsure, overcooked chicken is dry and disappointing.
  • If the pesto is too thick, loosen it with a drizzle of olive oil so it spreads easily over the hot chicken.
03 -
  • Press the panko coating onto the chicken with your palms to really pack it on, loose breading falls off in the pan.
  • Let the cutlets rest for a minute after frying so the juices redistribute and the coating sets up.
  • If you are making a big batch, keep finished cutlets warm in a low oven on a wire rack so they stay crispy.
  • Homemade pesto is lovely, but a good quality store bought jar saves time and tastes just as bright.
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