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Logan Shanney's Chicken Cutlets with Spinach and Walnut Pesto

Chicken Cutlets Spinach Pesto Logan Shanney
A quick and tasty dinner!
skill level
Easy
time
30-60min
servings
4 to 6
cost
$
Contributed by :
This chicken and so easy and good you'll be tempted to make it all the time.
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ingredients
  • For the Chicken:
  • 6 boneless and skinless chicken breasts (pounded)
  • salt and pepper (to taste)
  • 1 cup flour
  • 2 eggs
  • 1 cup Italian style breadcrumbs
  • 1/2-1 cup Olive oil (for frying - enough for an inch in the bottom of the pan)
  • For the Spinach Walnut Pesto:
  • 2 bags baby spinach
  • 2 cloves garlic
  • 1 cup Parmesan Cheese
  • grated
  • 1 cup walnuts
  • 3/4-1 cup olive oil
  • For the Pasta:
  • 1 pound fettucini
  • 2 tablespoon olive oil
  • 1/4 cup pecorino romano
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2-1 cup Olive oil (for frying - enough for an inch in the bottom of the pan)
    For the Chicken: Heat the oil.
  • 2
    6 boneless and skinless chicken breasts (pounded)
    salt and pepper (to taste)
    1 cup flour
    2 eggs
    1 cup Italian style breadcrumbs
    Dip each cutlet in flour, then beaten egg, then bread crumbs.  Fry until golden brown, about 4 minutes on each side. Remove cutlets to a plate.
  • 3
    1 pound fettucini
    2 tablespoon olive oil
    1/4 cup pecorino romano
    For the Pasta: Boil fettucini per package instructions. Drain pasta and toss with olive oil and pecorino romano. Top pasta with chicken cutlets, and spoon pesto liberally over chicken.
  • 4
    2 bags baby spinach
    2 cloves garlic
    1 cup Parmesan Cheese (grated)
    1 cup walnuts
    3/4-1 cup olive oil
    For the Spinach Walnut Pesto: In food processor, chop spinach and garlic add cheese and walnut.  Add olive oil until the consistency of a puree.
 
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