Pesto chicken cutlets with tomato and mozzarella
Laura in the Kitchen · ♥ 2.5K likes · 33.2K views · 10 min video
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Read about cutlet (paillard) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 lb pounded chicken breast
- ¼ cup parm (in the eggs)
- ¼ cup milk
- 1½ cup plain breadcrumbs
- ½ cup panko
- ¼ cup freshly grated parm (in the breadcrumbs)
- flour
- salt
- 2 whole eggs
- pepper
Set up a dredging station: flour with salt; eggs, parm, milk and a pinch of salt; plain breadcrumbs, panko and grated parm with pepper.
Pounding and setting up the dredge
Season the chicken lightly with salt and pepper on both sides; whisk the egg mixture.
Dredge each cutlet in flour, shake off excess, coat well in the egg, then the breadcrumbs, and shake off the excess.
Let the breaded cutlets sit 5 to 10 minutes on a platter or baking sheet so the crumbs adhere and do not fall off in the oil.
- 2 tbsp homemade pesto (in the eggs)
For the pesto cutlets, stir about two tablespoons of pesto into the egg mixture before breading.
Pesto in the egg mixture
- olive oil
Fry in regular olive oil in batches without crowding the pan; drain on a wire rack, not paper towels, to keep them crisp. The pesto ones carry extra moisture, so take care not to burn them.
- cherry tomatoes
- low moisture mozzarella
Cut cherry tomatoes in half and toss with low-moisture mozzarella in a bowl.
Tomato and mozzarella topping
- homemade pesto (topping)
Top the cutlets with the tomatoes and mozzarella and some pesto; add a little salt if needed.
Topping the cutlets
- lemon wedges
- fresh basil leaves
Serve with lemon wedges and fresh basil leaves.
Shallow frying outdoors and serving