All you need to do
3 tablespoons flour
1 cup Panko (or Italian bread crumbs)
1/2 cup grated Parmigiano-Reggiano cheese
1/2 teaspoon thyme
salt/pepper to taste
Beat with a fork:
Dip chicken cutlets into eggs and coat with flour mixture.
Heat a large fry pan with a thin layer of oil.
Cook cutlets until brown on both sides. You may need to make two batches ~ do not crowd.
In a food processor or blender add 1 cup loosely packed basil leaves, 1/2 cup loosely packed parsley leaves, 1/2 lemon juiced, salt/pepper. Stream in the oil until a loose paste forms.
Plate the chicken, and top with the pesto.
Printable recipe ~ adapted from Rachael Ray