Lemon Pesto Chicken Schnitzel

Tender chicken coated in a golden, Lemon Pesto crumb that locks in all of that zesty flavour. Crispy, juicy, and ready in only 15 minutes! Quick to cook, full of character.

15

Minutes

2

Servings

INGREDIENTS

  • 2 small skinless, boneless chicken breasts
  • ½ 190g jar Sacla’ Zesty Lemon Pesto, plus extra to serve
  • 2 tablespoons freshly chopped basil
  • 2 tablespoons freshly grated Parmesan cheese
  • 125g panko breadcrumbs
  • 2 tablespoons plain flour
  • Salt
  • Freshly ground black pepper
  • 1 egg, beaten
  • 1 tablespoon olive oil, for frying
  • Rocket leaves, tomato salad and lemon wedges, to serve

INSTRUCTIONS

  1. Place each chicken breast between two sheets of baking paper and flatten with a rolling pin until about 5 mm thick.
  2. In a bowl, mix together Zesty Lemon Pesto, basil, Parmesan and breadcrumbs and place on a plate.
  3. Sprinkle the flour on a plate and season with a little salt and black pepper. Place the egg in a shallow dish and beat with a fork.
  4. Coat the chicken in the flour, shaking off any excess, then dip in the egg and finally in the breadcrumbs, pressing to fully coat.
  5. Heat the olive oil in a large frying pan over a medium heat, add the chicken and pan fry for 2-3 minutes each side, or until golden and cooked through.
  6. Top the chicken with a little more Zesty Lemon Pesto and serve with rocket, tomato and salad with a lemon wedge to squeeze over the top.