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.

Zahtar Potato Salad


Zahtar Potato Salad
Print Recipe
Servings Prep Time
5 cups 30 minutes
Cook Time
12 minutes
Servings Prep Time
5 cups 30 minutes
Cook Time
12 minutes
Zahtar Potato Salad
Print Recipe
Servings Prep Time
5 cups 30 minutes
Cook Time
12 minutes
Servings Prep Time
5 cups 30 minutes
Cook Time
12 minutes
Ingredients
Servings: cups
Instructions
  1. Preheat oven to 350℉ and place pine nuts in a single layer on a small baking tray or pie plate. Bake in oven for 8-10 minutes, turning at least once until golden. Remove from oven and set aside until ready to use.
  2. Heat enough water to just cover the eggs and simmer gently for no more than 12 minutes. Drain and immediately cool under cold running water. Once cooled, peel and coarsely chop.
  3. Steam or boil baby potatoes in simmering lightly salted water until just fork tender, about 8-10 minutes depending on size. Drain and cool under cold water. Allow potatoes to drain thoroughly once cool.
  4. Cut potatoes into bite size pieces, usually a baby potato cut in half or quartered makes for a nice size.
  5. In a medium size bowl stir together red onion, green olives, mayonnaise, greek yogurt, Zahtar and salt and pepper. Add chopped potatoes, eggs, pine nuts and cilantro. Gently stir into mayonnaise until combined. Serve immediately sprinkled with additional cilantro if desired. Can be chilled for several hours prior to serving if needed. Best served the day it is made.
Recipe Notes

-For time management, the potatoes, pine nuts and eggs can be cooked at the same time.

-The Zahtar I used contained salt, so little extra salt was needed. However, if your brand does not include salt you will need to adjust seasoning to taste.

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.

Dukkah Crusted Pork Cutlets

Dukkah Crusted Pork Cutlets
Print Recipe
Tender pork with a crunchy exterior and loads of flavour.
Servings
4-5 people
Servings
4-5 people
Dukkah Crusted Pork Cutlets
Print Recipe
Tender pork with a crunchy exterior and loads of flavour.
Servings
4-5 people
Servings
4-5 people
Ingredients
Dukkah Crusted Pork Cutlets
Yogurt Mint Sauce
Servings: people
Instructions
Yogurt Mint Sauce
  1. In a small bowl whisk together all ingredients and allow to rest in refrigerator for at least 30 minutes to blend flavours.
Dukkah Crusted Pork Cutlets
  1. Preheat oven to 350℉. Roast pine nuts and cashews in a single layer on a baking sheet for 10-12 minutes, turning half way through. Allow to cool completely before proceeding.
  2. Once nuts are cool pulse in a food processor until broken down to small bits. Be careful not to over process or nuts will turn to a paste. Add sesame seeds, panko and remaining spices. Pulse 2-3 times to combine. Set aside.
  3. Cut pork tenderloin into 1/2" thick slices. Using a meat mallet, pound each slice between pieces of plastic wrap into a cutlet no more than 1/4" thick. Season both sides of cutlets with salt and pepper.
  4. Whisk eggs together in a shallow bowl and place dukkah in a separate shallow bowl. Dunk one cutlet into egg bath and then into dukkah mixture, pressing slightly to coat both sides. Arrange pre coated cutlets on a parchment lined baking sheet. When all cutlets are coated, heat 1 tbsp canola oil in a large skillet over medium low heat. Add 4-5 cutlets to the pan cooking approximately 4 minutes per side, adjusting heat lower if necessary as the nuts burn easily. Remove cooked cutlets from pan and wipe out any stray bits with a paper towel. Repeat with more oil and cutlets. Keep cooked cutlets warm in a low oven. Serve immediately with Yogurt Mint Sauce.
Recipe Notes

Resist the urge to turn up the heat when cooking the cutlets.  The nuts will burn very easily!  A low-medium temperature is best even though the cutlets will not sizzle when you put them in the pan.  After a few minutes the nuts will turn golden and they are ready to flip.

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.