WEEKDAYS 1e|12c|p

Chicken Cutlets with Spinach and Walnut Pesto

Logan Shanney
|
Servings: 4 to 6
|
easy
|
30 to 60 min

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


  • Ingredients
  • step-by-step directions
Ingredients
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
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.

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