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.

      Lamb Meatballs with Olives and Feta

      Lamb Meatballs with Olives and Feta
      Print Recipe
        Servings Prep Time
        3-4 people 30-35 minutes
        Cook Time
        45-50 minutes
        Servings Prep Time
        3-4 people 30-35 minutes
        Cook Time
        45-50 minutes
        Lamb Meatballs with Olives and Feta
        Print Recipe
          Servings Prep Time
          3-4 people 30-35 minutes
          Cook Time
          45-50 minutes
          Servings Prep Time
          3-4 people 30-35 minutes
          Cook Time
          45-50 minutes
          Ingredients
          Meatballs
          Sauce
          Servings: people
          Instructions
          Meatballs
          1. Add all ingredients except oil to a large bowl. Gently combine with your hands or a wooden spoon. Roll mixture into 17-18 evenly sized meatballs approximately 1 1/4 ounces each.
          2. Heat oil in a cast iron or oven safe skillet over medium heat until hot. Arrange meatballs in a single layer and brown on all sides, about 20 minutes. Remove meatballs to a paper towel lined plate and drain all but 1 tbsp of fat from skillet.
          Sauce
          1. Preheat oven to 350℉.
          2. To the skillet add chopped shallot and garlic, sauté for 2-3 minutes over medium heat until soft, stirring often. Pour in white wine to deglaze the pan, stirring to scrape up any browned bits in the pan. Add chicken broth and allow to simmer for about 2 minutes.
          3. Using your hands, crush tomatoes and add to skillet along with oregano, paprika and pepper. Stir to combine and bring to a simmer. Add meatballs back to pan, stirring to coat with sauce.
          4. Place in oven uncovered and bake for 20-25 minutes until sauce is reduced, stirring once. Remove from oven and stir to coat with sauce. Sprinkle with feta cheese and olives, return to oven for 5 minutes. Remove from oven and garnish with chopped red onion and fresh oregano if desired and serve immediately on top of rice or with crusty bread.
          Recipe Notes

          -dampened hands help to roll meatballs.

           

          Rack of Lamb with Pomegranate Sauce


          Rack of Lamb with Pomegranate Sauce
          Print Recipe
            Servings Prep Time
            2-3 people 30 minutes
            Cook Time Passive Time
            25 minutes 10 minutes
            Servings Prep Time
            2-3 people 30 minutes
            Cook Time Passive Time
            25 minutes 10 minutes
            Rack of Lamb with Pomegranate Sauce
            Print Recipe
              Servings Prep Time
              2-3 people 30 minutes
              Cook Time Passive Time
              25 minutes 10 minutes
              Servings Prep Time
              2-3 people 30 minutes
              Cook Time Passive Time
              25 minutes 10 minutes
              Ingredients
              Lamb
              Pomegranate Sauce
              Servings: people
              Instructions
              Lamb
              1. Preheat oven to 425℉. Trim lamb rack of excess fat and clean off bones if needed. Season lamb on all sides with salt and pepper. Over high heat, heat canola oil in a pan large enough to fit the lamb rack. Brown lamb rack on all sides. Remove from pan and place meat side up on a baking sheet lined with foil.
              2. In a small bowl whisk together Dijon mustard, mayonnaise, garlic, 2 tsp olive oil and herbs de provence. Smear onto all sides of lamb giving the upper meat side the most attention.
              3. In another small bowl stir together panko bread crumbs, remaining 2 tsp olive oil and 1/8 tsp of both salt and freshly ground pepper. Pack this mixture onto mustard coating on the meat side only, which will include the sides of the lamb rack.
              4. Clean up any stay crumbs that have fallen onto baking sheet as they tend to burn. Place lamb into preheated oven and cook for 25-30 minutes or until a thermometer registers 125℉-130℉ for medium rare. Remove from oven and allow to rest for 10 minutes. Cut between bones into chops and top with pomegranate sauce, serve immediately.
              Sauce
              1. In a small sauce pan heat butter over medium heat. Add shallots and sauté for 2-3 minutes until starting to soften but not browning. Add beef broth and rosemary sprig. Increase heat and bring to a steady simmer and allow to reduce for about 2 minutes. Stir in port and continue to reduce for about 10 minutes until sauce has thickened and is syrupy. Remove from heat and remove rosemary sprig. Stir in apricot jam and pomegranate molasses. Spoon over lamb chops and serve immediately, serving any extra sauce on the side.
              Recipe Notes

              Sauce can be made a day ahead and gently rewarmed for serving.

              Mushroom Green Beans


              Mushroom Green Beans
              Print Recipe
                Servings Prep Time
                8 15 minutes
                Cook Time
                35-40 minutes
                Servings Prep Time
                8 15 minutes
                Cook Time
                35-40 minutes
                Mushroom Green Beans
                Print Recipe
                  Servings Prep Time
                  8 15 minutes
                  Cook Time
                  35-40 minutes
                  Servings Prep Time
                  8 15 minutes
                  Cook Time
                  35-40 minutes
                  Ingredients
                  Beans
                  Topping
                  Servings:
                  Instructions
                  Breadcrumb Topping
                  1. In a small bowl stir together all dry ingredients including cheese. Drizzle butter into dry and stir to combine. Set aside.
                  Beans
                  1. Preheat oven to 350℉. In a medium sauté pan heat oil over medium heat and sauté shallots and garlic for 2-3 minutes until starting to soften. Add mushrooms, Worcestershire sauce, salt and pepper. Cook until mushroom have cooked down and moisture has evaporated, about 5-6 minutes. While cooking shallots and mushrooms cook beans in boiling salted water for 6-7 minutes.
                  2. Drain beans well and toss with mushroom mixture, and asiago cheese. Pour into a greased casserole dish and sprinkle with topping. Bake for 20-25 minutes until topping is golden. Serve immediately.
                  Recipe Notes

                  White and cremini mushrooms work well here, but my personal favourite is 1/2 ounce dry wild mushrooms (prepped as per container), coarsely chopped and added with 10 ounces of sliced cremini mushrooms as shown in this post.