Italian Chicken Cutlets with Pesto and Spinach
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
4 servings
-
Calories
354 kcal
-
Course
Main Course
-
Cuisine
Italian
Italian Chicken Cutlets with Pesto and Spinach
Description
This recipe calls for chicken breasts to be halved and pounded to about 0.5cm thickness for quick, even cooking. The meat is seasoned and coated in flour, beaten egg, and a mixture of panko breadcrumbs seasoned with salt and pepper. The panko gives the cutlets a light, crisp texture once fried in olive oil until golden brown on both sides.
Fresh baby spinach is tossed with a prepared pesto just before serving to retain its fresh texture and herbal flavor. The combined plate offers contrast between the crunchy, juicy chicken cutlets and the oily, fragrant greens. Lemon wedges are served on the side to add acidity and balance the richness of the fried chicken and pesto.
Chicken can be prepped ahead and cooked quickly when ready. Leftovers store well in the fridge and reheat evenly in the oven, and they also freeze well for make-ahead meals.
Ingredients
- 2 chicken breast
- 3 cups panko breadcrumbs (100g)
- 1 cup all-purpose flour 130g
- 2 egg beaten
- 1 pesto homemade, batch
- 4 cups baby spinach (60g)
- 4 lemon for serving, wedges
- olive oil for frying
- salt
- black pepper
Instructions
- Cut each chicken breast in half using a sharp knife. Place each cutlet in between two sheets of cling film (plastic wrap) and beat it evenly with a rolling pin or meat mallet until 0.5cm / 1/4 inch then sprinkle with a little salt.
- Get three bowls ready, one filled with flour, one with beaten egg and one with breadcrumbs seasoned with salt and pepper.
- Dip each chicken cutlet one at a time into the flour, followed by the egg and finally the breadcrumbs. Press it slightly to ensure the cutlet is evenly covered in breadcrumbs.
- Add olive oil to a large skillet pan, once hot add the chicken cutlets and brown on each side (around 3 minutes each side) the cutlets don't take long because they've been beaten thin.
- Once cooked transfer to a plate covered with kitchen paper to drain for a minute before serving.
- Toss the pesto with baby spinach and serve with the chicken cutlets and lemon wedges, make sure to squeeze the lemon over the chicken.
Notes
- Use one hand for dipping the chicken in egg and the other for coating with breadcrumbs to avoid a messy process.
- Panko breadcrumbs provide a crisp, light coating; regular breadcrumbs work but yield a different texture.
- Pounding the chicken thin tenderizes it, making the cutlets juicy and quick to cook.
- Toss pesto with spinach just before serving to keep the greens fresh and vibrant.
- Chicken cutlets can be prepared in advance and cooked just before serving to save time.
- Store leftovers in the fridge up to 3 days; reheat in the oven at 200°C for about 10 minutes until hot.
- Freeze leftover cutlets in appropriate containers; reheat from frozen in the oven at 200°C for around 20 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 57g | 19% |
| Protein | 36g | 72% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 154mg | 51% |
| Sodium | 516mg | 22% |
| Potassium | 737mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2965IU | 59% |
| Vitamin C | 9.8mg | 11% |
| Calcium | 135mg | 14% |
| Iron | 5.2mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
