🌿 Pesto chicken cutlets

4 servings · prep 15 min · cook 15 min

Ingredients

• 4 chicken breasts, butterflied
• 4 tbsp pesto
• 80 g breadcrumbs
• 50 g grated parmesan
• 2 eggs
• 3 tbsp flour
• 250 g cherry tomatoes
• Olive oil, salt, pepper

Method

1. Flatten the cutlets to 1 cm: even thickness means even cooking.
2. Beat the eggs with 2 tbsp of the pesto — that is where the flavour clings, not in the crumb.
3. Coat each cutlet in flour, then the pesto egg, then the crumbs mixed with parmesan.
4. Brown 4 min per side in a pan with a thin film of oil, over medium heat.
5. Toss the halved cherry tomatoes with the remaining pesto.
6. Serve the cutlets under that warm salad.

Adapted from Laura in the Kitchen (YouTube)

Open this recipe in Fogar — shopping list, pantry, weekly menu