Chicken Cutlets with Creamy Pesto Sauce

Ingredients (4 Servings)

For the Chicken Cutlets:
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons butter

For the Creamy Pesto Sauce:
1 cup heavy cream
1/2 cup basil pesto (store-bought or homemade)
Salt and pepper to taste
1/4 cup grated Parmesan cheese

Directions

• For the Chicken Cutlets:

1. Start by preparing the chicken breasts. Lay them flat on a cutting board and, using a sharp knife, cut each chicken breast in half horizontally to create two thinner pieces. This will help them cook more evenly.
2. Season the chicken cutlets with salt and pepper.
3. Set up a breading station with three shallow dishes. Place the flour in one, beaten eggs in another, and a mixture of breadcrumbs and grated Parmesan cheese in the third.
4. Dredge each chicken cutlet in the flour, ensuring it's well-coated, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture. Press the breadcrumbs onto the chicken to help them adhere.
5. Heat olive oil and butter in a large skillet over medium heat. Once the butter is melted and sizzling, add the breaded chicken cutlets.
6. Cook the chicken cutlets for about 3-4 minutes per side, or until they are golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
7. Once cooked, transfer the chicken cutlets to a plate lined with paper towels to remove any excess oil. Keep them warm.

• For the Creamy Pesto Sauce:

1. In a separate saucepan, combine the heavy cream and basil pesto. Heat the mixture over medium heat while stirring constantly.
2. Once the sauce starts to simmer, reduce the heat to low and let it cook for about 2-3 minutes, or until it thickens slightly. Be careful not to let it come to a boil.
3. Season the creamy pesto sauce with salt and pepper to taste.

• Assembly:

1. Place the chicken cutlets on serving plates.
2. Spoon the creamy pesto sauce over the chicken cutlets.
3. Sprinkle grated Parmesan cheese on top of the sauce for extra flavor and garnish.
4. Serve the chicken cutlets with creamy pesto sauce hot, ideally accompanied by a side of pasta, steamed vegetables, or a fresh salad.

Enjoy your homemade Chicken Cutlets with Creamy Pesto Sauce!

Nutrition

Chicken Cutlets (per serving):
Calories: 350-400 calories
Protein: 30-35 grams
Carbohydrates: 15-20 grams
Fat: 18-20 grams
Fiber: 1-2 grams
Sugar: 1-2 grams

Creamy Pesto Sauce (per serving):
Calories: 200-250 calories
Protein: 2-4 grams
Carbohydrates: 2-4 grams
Fat: 20-25 grams
Fiber: 0-1 grams
Sugar: 1-2 grams