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RECIPE
15 INGREDIENTS9 STEPS50MIN

Breaded Pesto Chicken Cutlets

5.0
1 Ratings
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.
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 Cooking Time

15

Ingredients
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
Ingredients
US / METRIC
Servings:
8
Serves 8
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
16 oz
to taste
Canola Oil
for frying
Vegetable Oil
1/4 cup
Freshly Grated Parmesan Cheese
for topping
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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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