To be fully transparent, this is really “Chicken + Three Ingredient Shnitzel” but that’s a bit clunkier sounding.

In any case, I’ve always turned up my nose at recipes that call for coating chicken in mayonnaise before breading them, but this one won me over. It’s so easy, and it stays so moist, and it is very much a crowd-pleaser. You can, of course, fry it for a crispier exterior, but I don’t find it necessary. I actually prefer this one from the oven.

(Pictures didn’t come out great this time, but don’t let that deter you. It is no reflection on the actual recipe.)


  • 1 lb. (450 grams) thin chicken breast cutlets
  • ½ cup mayonnaise
  • ½ cup pesto (non-dairy)
  • 1 cup seasoned panko crumbs
  • Optional: oil or oil spray


  1. Mix the pesto and mayonnaise in a medium-sized bowl. Add the chicken and mix until chicken is well coated.
  2. Line a baking sheet with parchment paper.
  3. Dip each piece of chicken into panko crumbs and place on the baking sheet. Optional: Drizzle with a small amount of oil, or lightly spray with cooking oil spray.
  4. Bake uncovered at 350°F (180°C) for 20 minutes. (If your chicken is thicker it may need additional time, but be careful not to overcook and dry it out.)
  5. Serve with fresh lemon and/or a pesto dipping sauce (equal parts mayo and pesto, with a pinch of salt and squeeze of lemon juice).