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RECIPE
15 INGREDIENTS9 STEPS50MIN

Breaded Pesto Chicken Cutlets

5.0
1 Ratings
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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, atop a crisp salad or between chewy bread and tomato slices!

50MIN

Total Time
Compelled to Cook
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
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Ingredients
US / METRIC
Servings:
8
Serves 8
Ingredient List
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2 cups
Fresh Basil Leaves , lightly packed
1/3 cup
Freshly Grated  Parmesan Cheese
3 Tbsp
Pine Nuts
3 Tbsp
1 clove
1/4 tsp
1/2
Lemon , juiced
1 tsp
Kosher Salt , divided
2
Large  Eggs
2 Tbsp
1 cup
Panko Breadcrumbs
to taste
Canola Oil
for frying
or Vegetable Oil
1/4 cup
Freshly Grated  Parmesan Cheese
for topping
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Nutrition Per Serving
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CALORIES
214
FAT
11.3 g
PROTEIN
17.5 g
CARBS
9.9 g

Author's 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 flavor but less oil and better results.

Directions

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Step 1
First, prepare the pesto. Using a blender or mini-processor combine the Fresh Basil Leaf (2 cup), Parmesan Cheese (1/3 cup), Pine Nuts (3 tablespoon), Olive Oil (3 tablespoon), Garlic (1 clove), Salt (1/4 teaspoon), and juice from the Lemon (1/2) and blend until combined but still has some texture. Set aside.
Step 2
Prepare three shallow bowls. In the first bowl, combine All-Purpose Flour (1/3 cup) and half the Kosher Salt (1 teaspoon). In the second bowl, combine the Egg (2) whisked with the Milk (2 tablespoon). In the third bowl, combine Panko Breadcrumbs (1 cup) and remaining 1/2 tsp kosher salt.
Step 3
Pat Boneless, Skinless Chicken Breast (16 ounce) 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.
Step 4
Place chicken pieces between 2 pieces of parchment. Pound to about a 1/4-inch thick (no thinner).
Step 5
Dredge chicken cutlets with flour, shaking off excess. Then dunk floured cutlets into egg wash and then into bread crumbs, turning and pressing lightly to coat evenly. Arrange prepared cutlets onto a clean plate or tray.
Step 6
Add enough Canola Oil (to taste) to a large skillet to come up about a 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.
Step 7
Turn oven to broil, with rack 8 to 10 inches from heat.
Step 8
Arrange cutlets on a foil lined tray. Spread 1 tablspoon of pesto onto each cutlet and sprinkle lightly with Parmesan Cheese (1/4 cup). Broil for 1 to 2 minutes, until cheese is bubbly.
Step 9
Remove from oven and serve immediately as desired, I served mine with some pasta and extra pesto.

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Nutrition Per Serving
Calories
214
% Daily Value*
Fat
11.3 g
14%
Saturated Fat
2.9 g
14%
Trans Fat
0.0 g
--
Cholesterol
83.3 mg
28%
Carbohydrates
9.9 g
4%
Fiber
0.7 g
2%
Sugars
0.8 g
--
Protein
17.5 g
35%
Sodium
531.1 mg
23%
Vitamin D
0.3 µg
2%
Calcium
118.4 mg
9%
Iron
1.1 mg
6%
Potassium
45.5 mg
1%
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