# Required Ingredients:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 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
# How-To Steps:
01 - Season chicken breasts generously with salt and freshly ground black pepper on both sides.
02 - Set up three shallow bowls: one with all-purpose flour, one with beaten eggs combined with milk, and one with a mixture of panko breadcrumbs, grated Parmesan cheese, and dried Italian herbs.
03 - Dredge each chicken cutlet first in flour and shake off excess, then dip thoroughly in the egg mixture, and finally coat completely with the Parmesan breadcrumb mixture, pressing gently to adhere.
04 - Heat olive oil in a large skillet over medium-high heat until shimmering.
05 - Working in batches if necessary, fry cutlets for 3 to 4 minutes per side until golden brown and cooked through. Transfer cooked cutlets to a paper towel-lined plate to drain excess oil.
06 - Arrange cutlets on a serving platter and top each with a generous spoonful of basil pesto.
07 - Garnish with fresh basil leaves and serve immediately with lemon wedges on the side.
