CHICKEN CUTLETS – PASTA WITH SUNDRIED TOMATO PESTO
30 Minute Meal – Chicken Cutlets with Pesto
Chicken Cutlets – Pasta with Sundried Tomato Pesto. Quick and easy and ooooh so tasty, this has been one of my favorite dishes so far. Even tho the hubs wasn’t too fond of the pesto, because he’s more of a straight and narrow spaghetti sauce type of guy, I would most definitely make this again.
And here’s a plus plus plus for this recipe … if you’re like me and wait until the last minute to start cooking dinner – this dish can be made in 30 minutes. Now that’s my kind of meal.
I did waiver from the original recipe a bit, well maybe a lot, as it included steak with the dish. But I wanted to keep the dish light, not too filling, so I left out the steak and just used chicken cutlets. Best decision indeed because it was perfect. definitely rates 5 stars. And if you really want to make it lighter, swap the noodles with some spaghetti squash. I’ve done this as well – simply delish. So enjoy and HAPPY COOKING 🙂
What came first, The chicken or the egg? I don’t care, I eat both
Gouse Pasha
CAROLYN’S CHICKEN CUTLETS AND STEAK – PASTA WITH SUN-DRIED TOMATO PESTO
thank you Carolyn for this delicious recipe
INGREDIENTS
1 1/2 pounds chicken cutlets (boneless, skinless, 1/4-inch thick)
6 eggs (beaten)
4 c Italian breadcrumbs
2 c panko breadcrumbs
1 c Romano cheese (grated)
olive oil (to fry)
salt & pepper (to taste)
IF YOU WANT TO HAVE STEAK WITH THIS MEAL
1 1/2 pounds sirloin steak cutlets (1/4-inch thick)
SUN-DRIED TOMATO PESTO
1/2 pound spaghetti or substitute spaghetti squash
1 jar sun-dried tomatoes (in oil, 8 ounces)
2 c fresh basil leaves
2-3 cloves garlic (peeled)
1/2 c Romano cheese (grated)
Kosher salt and freshly ground black pepper (to taste)
INSTRUCTIONS
For the Chicken Cutlets: season the chicken cutlets with salt and pepper on both sides.
In a deep dish, gently whisk 3 of the eggs. In a separate dish, combine 2 cups of Italian breadcrumbs, 1 cup of panko breadcrumbs and 1/2 cup of cheese. Coat the chicken cutlets in the egg mixture, letting excess drip away. Then coat on both sides in breadcrumb mixture.
Meanwhile, heat a large skillet on the stovetop with 1/2-inch oil. When oil is hot, begin to carefully add the chicken and brown on both sides until cooked through. Remove chicken to a paper towel-lined dish.
For the Steak Cutlets: season the steak cutlets with salt and pepper on both sides. In a deep dish, gently whisk 3 of the eggs. In a separate dish, combine 2 cups of Italian breadcrumbs, 1 cup of panko breadcrumbs and 1/2 cup of cheese. Coat the steak cutlets in the egg mixture, letting excess drip away. Then coat on both sides in breadcrumb mixture.
Meanwhile, heat a large skillet on the stovetop with 1/2-inch oil. When oil is hot, begin to carefully add the steak and brown on both sides until cooked through. Remove steak to a paper towel-lined dish. Transfer to baking sheet and cover with foil. Keep in warm oven while cooking.
For Sun-Dried Tomato Pesto: bring a large pot with salted water to a boil. Add spaghetti and cook until al dente, about 9 minutes. Drain pasta.
In food processor, add sun-dried tomatoes in oil, basil and garlic, and process until smooth. Add more olive oil if necessary. Transfer to a bowl and add cheese, salt and pepper. Toss with cooked spaghetti.
