This chicken cutlet dish is really delicious.  The warm cutlet, paired with the deep flavors of the pesto and the smooth provolone makes a wonderful meal.  Feel free to substitute any cheese you prefer. 


1 lb. Chicken Breasts, boneless & skinless, sliced and pounded thin

1 Cup Seasoned Italian Breadcrumbs & 1 Cup Parmesan Cheese, Grated

1 Tsp. Salt, 1 Tsp. Pepper

1 Cup Olive Oil & 4 Tbsp. Butter

Marinara Sauce (See recipe)

Pesto Sauce (See recipe or purchase premade)

Sliced Provolone Cheese & Fresh Basil (Optional)


On a cutting board, slice each chicken breast into thin layers and pound out on the cutting board.  (I cover with plastic wrap to avoid splattering of the chicken).  Separately, combine the breadcrumbs, parmesan cheese, salt and pepper.  Dredge the chicken breasts in the breadcrumb mixture.  In a sauté pan, combine the olive oil and butter and bring to a medium heat.  Test the oil to make sure it is ready for frying (sprinkle some of the breadcrumbs on the oil and make sure the oil sizzles).  When ready, place the breaded chicken cutlets in the oil in batches, turning over when lightly browned (approx. 2 minutes per side).  Remove the chicken from the sauté pan and place the cutlets on paper towels to drain.  Meanwhile, preheat oven to 350 degrees.  Layer marinara sauce on the bottom of the baking dish.  Top with the prepared chicken cutlets.  Spread pesto sauce over the cutlets, then top with sliced provolone cheese.  Bake for approx. 15 minutes, until the cheese has melted and the ingredients have all warmed through.  Serve with a dollop of additional pesto sauce and fresh basil, if desired. 

Baked Pesto Chicken Parmesan