Breaded Pesto Chicken Cutlets
Ingredients
- 2 cups fresh basil leaves lightly packed
- 1/3 cup freshly grated parmesan cheese
- 3 tbsp pine nuts
- 3-4 tbsp olive oil
- 1 clove garlic
- 1/4 tsp salt
- juice from 1/2 lemon
- 1/3 cup all purpose flour
- 1 tsp kosher salt divided
- 1 - 1 1/4 cups panko bread crumbs
- 2 large eggs
- 2 tbsp milk
- 16 ounces skinless, boneless chicken breasts about 2 medium, no fillet
- as needed canola or vegetable oil
- 1/4 cup freshly grated parmesan cheese
Servings: cutlets
Instructions
- Using a blender or mini processor combine the first 7 ingredients and blend until combined but still has some texture. Set aside.
- 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.
- 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.
- Place chicken pieces between 2 pieces of parchment. Pound to about a 1/4" thick (no thinner).
- Dredge chicken cutlets with flour, shaking off excess.
- Dunk floured cutlets into egg wash and then into bread crumbs, turning to coat evenly. Arrange prepared cutlets onto a clean plate or tray.
- 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.
- Turn oven to broil, with rack 8-10" from heat.
- 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.
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