Breaded Pesto Chicken Cutlets

Breaded Pesto Chicken Cutlets

by | Mar 7, 2019 | CHICKEN | 0 comments

 

Why are chicken cutlets so good?

Simply put, they are pounded thin.  This not only makes them tender but makes them cook quickly leaving them little chance of drying out. The trick is to pound them out as evenly as possible which results in even cooking.  Breading the cutlets isn’t always necessary but it does help to keep in all the moisture as does a good sear if opting not to bread them. Breaded Pesto Chicken Cutlets is a good example of both pounding thin and breading.

 

 

I love versatile food!

Breaded Pesto Chicken Cutlets are a great example of how one dish can become 3 different kinds of meals.  These crispy cutlets slathered with pesto are fantastic served with buttered noodles for a quick and easy weeknight meal.  They’re also great cut into wedges and served atop a crisp salad. I’m thinking my favourite though is nestling said cutlet between chewy bread and tomato slices for an upgraded sandwich that ‘s good for lunch or dinner.

 

Want more chicken cutlet recipes?

Crispy Chicken Sliders with Wasabi Slaw

Tarragon Chicken Cutlets

Chicken Piccata Sandwich

 

Author: Compelled to Cook

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.

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      Pork Chops with Hard Cider Sauce

      Pork Chops with Hard Cider Sauce

      by | Sep 7, 2016 | PORK | 0 comments

      A little hard cider goes a long way when making these Pork Chops with Hard Cider Sauce. Use up those few bottles left in your beer fridge from summer. I really did just say“from summer”! Yes, fall is in the air already, but with that comes the bounty from your garden, warming casseroles and hearty soups.  I like to see the best in everything!  It only takes a cup of hard cider to make a fantastic pan sauce to adorn these pork chops.  The bonus here is that you get to drink the rest.

      A tasty rub is smeared over the pork chops which are then pan fried golden.   While they rest, a quick pan sauce with everyday ingredients and a little hard cider transpires.  The key here is not to overcook the pork chops, 6 minutes per side is about all you need.  If in doubt, you want a minimum of 145℉ on an instant read thermometer.

      I love this recipe because you get good delicious value for the time spent. The spice rub adds additional flavour and a gorgeous colour to the pork chops. It’s a weeknight winner for sure!  Enjoy!

      Recipe Source:  Adapted slightly from: Williams-Sonoma Pork Chops with Hard Cider Pan Sauce

       

       

      Pork Chops with Hard Cider Sauce on a metal serving tray garnished with fresh parsley.
      Pork Chops with Hard Cider Sauce
      Print Recipe
      Juicy spiced pork chops adorned with a creamy hard cider pan sauce.
        Servings Prep Time
        4 people 10 minutes
        Cook Time
        20 minutes
        Servings Prep Time
        4 people 10 minutes
        Cook Time
        20 minutes
        Pork Chops with Hard Cider Sauce on a metal serving tray garnished with fresh parsley.
        Pork Chops with Hard Cider Sauce
        Print Recipe
        Juicy spiced pork chops adorned with a creamy hard cider pan sauce.
          Servings Prep Time
          4 people 10 minutes
          Cook Time
          20 minutes
          Servings Prep Time
          4 people 10 minutes
          Cook Time
          20 minutes
          Ingredients
          Pork Chops
          Hard Cider Sauce
          Servings: people
          Instructions
          Pork Chops
          1. In a small bowl stir together all ingredients except pork chops. Pat pork chops dry with a paper towel. Rub pork chops with spice mixture, covering all sides. Add oil to a large stainless steel pan over medium heat. When oil is hot add pork chops and cook until golden, approximately 6 minutes per side or an internal temperature of 145℉ is reached. Remove from pan and tent with foil.
          Hard Cider Sauce
          1. Dab out excess oil from the same pan. Over medium heat, add hard cider scraping up any browned bits from the pan. Bring hard cider to a boil and reduce for 5 minutes. Whisk in Worcestershire sauce, mustard, sirracha, and tomato paste. Stir in heavy cream, allow to return to a simmer and reduce for 2-3 minutes or until sauce coats the back of a spoon. Season to taste with salt and pepper. Serve immediately over pork chops.
          Recipe Notes

          -Medium heat is recommended so the spice rub doesn't burn or get too dark. The trick for a good sear with medium heat is to not move the pork chops while they cook, allowing a good crust to form.

          -The time needed to cook the pork chops will vary depending on their thickness.  The 6 minutes per side is based on an approximate 1" thick pork chop.  If your chops are thinner, adjust accordingly and use a thermometer if needed.