Crispy Pesto Chicken Schnitzel Recipe Is Germen + Italian Cooking (20 Minutes, 5 Ingredients) by Donna John
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While pesto is not growing right now in my yard, it is in abundance at my local grocery store. Basil pesto is one of my favorite things to make all year long. We also eat a lot of chicken breast, so I decided to combine the two into one amazing chicken dinner I called crispy pesto chicken schnitzel.
This chicken is juicy, crispy and loaded with pesto flavor. You won't use all the pesto, regardless if you use homemade pesto or a jar of store-bought pesto, so serve the chicken over pesto pasta. Add a salad with homemade salad dressing (or your favorite store-bought dressing) and you have a complete dinner. I used homemade basil pesto. This is the basil pesto recipe I used. When I make pesto, I always make extra and freeze it in freezer containers to use later.
All you need to make this Italian meets German dinner is chicken breasts, basil pesto (check out the health benefits of pesto), panko breadcrumbs, freshly grated Parmesan cheese and olive oil. The chicken is seasoned with salt and black pepper, coated with pesto on both sides, then dredged in a mixture of panko and Parmesan. Pan-fry the chicken in olive oil until golden brown and cooked through.
You can have this satisfying high-protein dinner on the table in less than 20 minutes! This is one chicken recipe you'll want to make for dinner over and over again. Check out the health benefits of protein.
Cuisine: Italian / German
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Ingredients
- 2 boneless/skinless chicken breasts, pounded to even thickness
- basil pesto (jar or homemade)
- panko breadcrumbs (about 1/3 cup)
- freshly grated Parmesan cheese (about 1/4 cup)
- olive oil (about 2 tablespoons)
Here's how to make it:
- Put the breadcrumbs and Parmesan onto a plate and toss to combine. Season the chicken breasts with salt and black pepper, then rub about 1 tablespoon of pesto each of the breasts, both sides.
- Heat about 2 tablespoons of olive oil in a large nonstick skillet. Dredge the chicken breasts in the panko, pressing so it sticks to the pesto, then place in the hot oil.
- Cook until the chicken is golden and crispy on both sides and cooked through, about 3 to 4 minutes per side, depending on thickness.
- If using the remaining pesto for pasta, boil the noodles while the chicken cooks. Drain and stir in pesto to coat the noodles.
- Serve the chicken with the pesto pasta. This recipe can easily be doubled to feed four. Store any leftovers in an airtight container and reheat in the microwave.
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