Lemon Pesto Chicken Schnitzel
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Prep Time
10 mins
Cook Time
5 mins
Serves
2
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
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How to make the recipe
Step 1
Place each chicken breast between two sheets of baking paper and flatten with a rolling pin until about 5 mm thick.
Step 2
In a bowl, mix together Zesty Lemon Pesto, basil, Parmesan and breadcrumbs and place on a plate.
Step 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.
Step 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.
Step 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.
Step 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.