This chicken and so easy and good you'll be tempted to make it all the time.

Chicken Cutlets with Spinach and Walnut Pesto

  • 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
step-by-step directions
step-by-step directions
  • For the Chicken: Heat the oil.
  • 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.
  • 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.
  • 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.

Watch how its made

Watch Video

Chicken Cutlets with Spinach and Walnut Pesto

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