Crispy Pesto Chicken Cutlets (Printer-Friendly)

Pan-fried chicken cutlets with Parmesan breadcrumbs and fresh basil pesto. Ready in 35 minutes for an easy Italian-inspired 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 teaspoon dried Italian herbs, optional

→ Cooking and Serving

09 - 1/4 cup olive oil for frying
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 and milk combined, and one with panko breadcrumbs mixed with Parmesan cheese and Italian herbs.
03 - Dredge each chicken cutlet first in flour, shake off excess, then dip in egg mixture, then coat thoroughly with Parmesan breadcrumb mixture.
04 - Heat olive oil in a large skillet over medium-high heat until shimmering.
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 and serve with lemon wedges if desired.

# Expert Tips:

01 -
  • The Parmesan crust gets so shatteringly crisp that every bite crunches before giving way to tender, juicy chicken.
  • Pesto does all the heavy lifting for flavor, so you don't need a complicated sauce or marinade.
  • It comes together in about half an hour, which means you can have something impressive on the table before anyone gets too hungry.
  • Leftovers (if there are any) make incredible sandwiches the next day, cold or reheated.
02 -
  • Pound the chicken to an even thickness or the thin parts will overcook and dry out while the thick parts stay raw in the middle.
  • Don't move the cutlets around in the pan, let them sit undisturbed so the crust can set and turn golden without tearing.
  • If your oil starts smoking, lower the heat immediately, burnt breadcrumbs taste bitter and ruin the whole dish.
03 -
  • Use a meat thermometer to check for 165 degrees Fahrenheit in the thickest part, then you'll never have to guess if it's done.
  • Let the breaded cutlets rest on a wire rack for five minutes before frying so the coating sets and doesn't fall off in the pan.
  • Warm your serving platter in a low oven so the chicken stays hot while you finish frying the second batch.
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