Pesto Parmesan Crusted Chicken
Crispy, cheesy, pesto-packed, and flexible enough to land on greens, pasta, rice, or straight off the cutting board while everyone waits for the table to be set.
Ingredients
Equipment
Method
Minutes 0 to 5:
- Prepare Ingredients: Pull out all the seasonings from drawers/cabinets/etc. Yes all of them! Better to do it now than layer with chicken coated fingers.
Minutes 6 to 21:
- On a plate, mix flour, cheese, onion powder, parsley and salt. Do a quick taste test and adjust accordingly.
- Turn on Stove: Place a pan on stove and turn to a medium high heat. Drizzle olive oil and butter in pan.
- While Pan Is Heating Up: Prepare the chicken by seasoning both sides with the salt/pepper/garlic mix. On the side facing up, place a dollop (about ½ tbsp om each cutlet) pesto. Smooth out. Next, dredge chicken in flour mixture on both sides, pressing in the flour.
- Cook Chicken: Place in pan and cook about 8 to 10 minutes on each side.
- Finish Up: Remove chicken from pan and let it rest on a plate or board. Finish with a dash of Parmesan cheese and lemon zest.
Minutes 22 to 25:
- Serve: Slice chicken and place a few pieces over a serving of salad, rice, pasta or potatoes.
Video
Notes
Feel encouraged to add garlic bread as a side if you feel as though salads need something on the side to make it more filling!
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