Step 1

If you bought chicken cutlets at the store, you can skip the following step. Otherwise, grab your boneless skinless chicken breasts and use a sharp chef’s knife to cut the chicken breasts in half lengthwise. (You can chill the chicken breasts in the freezer for about 15 minutes to make this step easier.)

Step 2

Pound the chicken cutlets with a meat pounder until they’re about ¼-inch thick. Sprinkle the chicken cutlets on both sides with salt and pepper and set aside.

Step 3

In a large bowl, glass storage container, or baking dish, stir together the mayonnaise and pesto. Add the seasoned chicken cutlets to the marinade and toss well to coat. You can cook the chicken cutlets right away or store them in a sealed airtight container in the fridge for up to a day.

Step 4

Heat a 12-inch skillet over medium high heat until a drop of water splashed into the pan immediately turns into balls that skitter across the surface. When the pan is hot, place the chicken cutlets on the dry pan (no additional oil necessary!) in a single layer.

Step 5

Cook, flipping the chicken every minute or so, until there is a nice golden brown crust and the internal temperature is 150°F with an instant-read thermometer. Set aside and loosely cover the chicken breasts for at least 5 minutes. (Yes, 150°F is okay for white meat if you let it rest for a few minutes before serving. Aim for 175°F if you are using thighs.) Repeat the cooking method with the remaining cutlets.

Step 6

Repeat the cooking method with the remaining cutlets. Before serving, spoon some additional pesto sauce on the chicken if desired.