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Crispy Hot Honey Parmesan Chicken Cutlets Recipe with Easy Basil Pesto

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Crispy, golden chicken cutlets coated in a savory Parmesan breadcrumb crust, drizzled with a sticky, spicy-sweet hot honey, and served with fresh basil pesto. Perfect for quick weeknight dinners or impressing guests.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g), pounded thin
  • 1 cup (100 g) grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 1 cup (120 g) panko breadcrumbs (Japanese style preferred)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 2 large eggs, beaten (room temperature)
  • Olive oil or avocado oil, for frying
  • ½ cup (170 g) honey (local raw honey preferred)
  • 1–2 teaspoons red pepper flakes
  • 1 tablespoon apple cider vinegar
  • 2 cups fresh basil leaves, packed
  • ½ cup (60 g) grated Parmesan cheese (for pesto)
  • ⅓ cup (40 g) pine nuts or walnuts, toasted
  • 2 garlic cloves
  • ½ cup (120 ml) extra virgin olive oil
  • Salt and pepper, to taste
  • Optional: squeeze of fresh lemon juice

Instructions

  1. Place each chicken breast between two sheets of plastic wrap or parchment paper and pound to about ¼ inch (6 mm) thickness. Set aside.
  2. In one shallow bowl, combine 1 cup grated Parmesan, 1 cup panko breadcrumbs, garlic powder, smoked paprika, salt, and pepper. Mix well.
  3. In a second shallow bowl, beat the two eggs until smooth.
  4. Dip each chicken breast first into the egg wash, letting excess drip off, then dredge thoroughly in the Parmesan breadcrumb mixture, pressing lightly to adhere. Place on a clean plate.
  5. Heat about ¼ inch (6 mm) of oil in a large skillet over medium-high heat. When oil shimmers, add cutlets without overcrowding. Fry 3-4 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Drain on paper towels.
  6. While chicken cooks, gently warm honey in a small saucepan over low heat. Stir in red pepper flakes and apple cider vinegar. Let infuse for a couple of minutes, then set aside.
  7. In a food processor, pulse basil leaves, Parmesan, toasted nuts, and garlic until finely chopped. With motor running, slowly pour in olive oil until smooth and creamy. Season with salt, pepper, and optional lemon juice. Adjust to taste.
  8. Serve chicken cutlets on a platter, drizzle with hot honey, and spoon basil pesto on top or on the side. Garnish with extra basil leaves or Parmesan.

Notes

To keep cutlets warm and crispy while frying in batches, place them on a baking sheet in a 200°F (95°C) oven. For gluten-free, substitute panko with almond flour or gluten-free breadcrumbs. For dairy-free, use nutritional yeast instead of Parmesan and a dairy-free honey alternative. Baking option: bake breaded cutlets on a wire rack at 425°F (220°C) for 20-25 minutes, flipping halfway.

Nutrition

Keywords: chicken cutlets, crispy chicken, hot honey, Parmesan chicken, basil pesto, easy dinner, weeknight meal, spicy sweet chicken

Find it online: https://avabake.com/crispy-hot-honey-parmesan-chicken-cutlets-recipe-with-easy-basil-pesto/