Breaded Pesto Chicken Cutlets

Breaded Pesto Chicken Cutlets are cut into strips in the foreground, while whole cutlets remain on a parchment lined tray in the background. A black kitchen towel, knife, fresh basil and pesto adorn the scene.
Breaded Pesto Chicken Cutlets
Print Recipe
    Servings Prep Time
    8 cutlets 35 minutes
    Cook Time
    12-15 minutes
    Servings Prep Time
    8 cutlets 35 minutes
    Cook Time
    12-15 minutes
    Breaded Pesto Chicken Cutlets are cut into strips in the foreground, while whole cutlets remain on a parchment lined tray in the background. A black kitchen towel, knife, fresh basil and pesto adorn the scene.
    Breaded Pesto Chicken Cutlets
    Print Recipe
      Servings Prep Time
      8 cutlets 35 minutes
      Cook Time
      12-15 minutes
      Servings Prep Time
      8 cutlets 35 minutes
      Cook Time
      12-15 minutes
      Ingredients
      Servings: cutlets
      Instructions
      1. Using a blender or mini processor combine the first 7 ingredients and blend until combined but still has some texture. Set aside.
      2. Using three shallow bowls, combine flour and 1/2 tsp salt in one, breadcrumbs and 1/2 tsp salt in the second and the eggs whisked with the milk in the third.
      3. Pat chicken breasts dry with a paper towel. Cut each breast in half horizontally and then cut each half into half vertically, giving you 4 pieces per breast.
      4. Place chicken pieces between 2 pieces of parchment. Pound to about a 1/4" thick (no thinner).
      5. Dredge chicken cutlets with flour, shaking off excess.
      6. Dunk floured cutlets into egg wash and then into bread crumbs, turning to coat evenly. Arrange prepared cutlets onto a clean plate or tray.
      7. Add enough oil to a large skillet to come up about an 1/8" of an inch. Heat over medium until hot. Add 4 cutlets and cook approximately 2 1/2 minutes per side depending on thickness. Remove to a paper towel lined plate. Repeat with remaining cutlets.
      8. Turn oven to broil, with rack 8-10" from heat.
      9. Arrange cutlets on a foil lined tray. Spread 1 tbsp of pesto onto each cutlet and sprinkle lightly with grated parmesan cheese. Broil for 1-2 minutes until cheese is bubbly. Remove from oven and serve immediately.
      Recipe Notes

      -You can use any pesto you'd like here, however, the one included with this recipe contains less oil than regular pesto.  I found regular pesto makes the cutlets too oily.  This slightly drier version gives the same great flavour but less oil and better results. If you'd like to use a classic pesto, here's the recipe Classic Pesto

      -These cutlets are also great on top of pasta drizzled with extra pesto or in a sandwich.

      Classic Pesto


      Classic Pesto
      Print Recipe
        Servings Prep Time
        1 cup 15 minutes
        Servings Prep Time
        1 cup 15 minutes
        Classic Pesto
        Print Recipe
          Servings Prep Time
          1 cup 15 minutes
          Servings Prep Time
          1 cup 15 minutes
          Ingredients
          Servings: cup
          Instructions
          1. Add all ingredients to a food processor and puree until blended but still has some texture, about 20-30 seconds. Use immediately or store in an air tight container in the fridge for up to 1 week or freeze for up to 1 month.
          Recipe Notes

          Romano is a little stronger and saltier than parmesan and a nice addition, however you can use all parmesan if desired.

          You can also use a blender or mortar and pestle if desired.

          Rustic Tomato Spinach Bake


          Rustic Tomato Spinach Bake
          Print Recipe
            Servings
            6-8
            Servings
            6-8
            Rustic Tomato Spinach Bake
            Print Recipe
              Servings
              6-8
              Servings
              6-8
              Ingredients
              Servings:
              Instructions
              1. Preheat oven to 350℉. In a large bowl toss together bread cubes and 2 tbsp olive oil. Spread bread cubes into a single layer on a large baking sheet. Bake for 15-20 until golden, tossing once or twice. Remove from oven and set aside.
              2. Add remaining 2 tbsp of oil to a large skillet over medium heat. Add onion and sauté for 2 minutes until starting to soften. Stir in garlic and continue to cook for 2 minutes, stirring often. Add spinach and toss until wilted. Stir in tomatoes, sugar and salt, stirring to combine. Simmer uncovered for 20 minutes until 3/4 of the liquid has evaporated. Remove from heat and stir in fresh parsley, basil and bread cubes.
              3. Lightly spray a shallow 4-5 cup casserole dish with non stick spray. Pour mixture into casserole and spread out. Sprinkle with parmesan and gruyere. Bake for 30 minutes until bubbly and starting to brown. Remove from oven and allow to rest for at least 5 minutes before serving.

              Pesto Swirl Mashed Potatoes

              Pesto Swirl Mashed Potatoes are bright and zesty swirly with basil pesto and topped with toasted pine nuts.
              Pesto Swirl Mashed Potatoes
              Print Recipe
              Herbaceous and bright basil pesto swirled into creamy mashed potatoes and topped with toasted pine nuts.
                Servings
                8 servings
                Servings
                8 servings
                Pesto Swirl Mashed Potatoes are bright and zesty swirly with basil pesto and topped with toasted pine nuts.
                Pesto Swirl Mashed Potatoes
                Print Recipe
                Herbaceous and bright basil pesto swirled into creamy mashed potatoes and topped with toasted pine nuts.
                  Servings
                  8 servings
                  Servings
                  8 servings
                  Ingredients
                  Basil Pesto
                  Mashed Potatoes
                  Servings: servings
                  Instructions
                  Basil Pesto
                  1. Preheat oven to 350℉. Spread 1/4 cup of pine nuts evenly onto small baking tray, bake for approximately 10-12 minutes until golden. Set aside and allow to cool. In a food processor bowl combine basil, 1/4 cup of untoasted pine nuts, cheese, garlic, lemon juice and salt. Pulse until the mixture is broken down and finely chopped. With processor running, gradually add oil and process until smooth, approximately 10 seconds. Set aside. Makes about a 1/2 cup.
                  Mashed Potatoes
                  1. Bring a large pot of salted water to a boil, add potatoes and cook until very tender. Drain potatoes and return pot to low heat and allow any residual moisture to evaporate, 1-2 minutes. Mash potatoes or press through a ricer. Add butter, and mash just to combine. Mash in salt, pepper and enough milk to make creamy. Top potatoes with 3/4 of the pesto and fold into potatoes with a flat rubber spatula. Drizzle remaining pesto on top and garnish with toasted pine nuts. Serve immediately.
                  Recipe Notes

                  The basil pesto can easily be prepared while the potatoes are cooking.