Italian Chicken Cutlets with Pesto and Spinach
These Italian Chicken Cutlets are crispy, juicy and full of flavour. Served with baby spinach tossed in homemade pesto and freshly squeezed lemon juice. This recipe is simple but sure to be a favourite, perfect for any day of the week!
These Italian Chicken Cutlets are crispy, juicy and full of flavour. Served with baby spinach tossed in homemade pesto and freshly squeezed lemon juice. This recipe is simple but sure to be a favourite, perfect for any day of the week!
- Carbohydrate 0 g
- Cholesterol 34.22 mg
- Fat 0.7316 g
- Fiber 0 g
- Protein 13.6231 g
- Saturated Fat 0.1947 g
- Serving Size 1 1 serving (59g)
- Sodium 56.7701432291667 mg
- Sugar 0 g
- Trans Fat 0.1947 g
- Calories 65 calories
Step-by-step
- Cut each chicken breast in half using a sharp knife. Place each cutlet in between two sheets of cling film (plastic wrap) and beat it evenly with a rolling pin or meat mallet until 0.5cm / 1/4 inch.
- Get three bowls ready, one filled with flour, one with beaten egg and one with breadcrumbs seasoned with salt and pepper.
- Dip each chicken cutlet one at a time into the flour, followed by the egg and finally the breadcrumbs. Press it slightly to ensure the cutlet is evenly covered in breadcrumbs.
- Add olive oil to a large skillet pan, once hot add the chicken cutlets and brown on each side (around 3 minutes each side) the cutlets don't take long because they've been beaten thin.
- Once cooked transfer to a plate covered with kitchen paper to drain for a minute before serving.
- Toss the pesto with baby spinach and serve with the chicken cutlets and lemon wedges, make sure to squeeze the lemon over the chicken.
Pounding and Breading Mechanics
Pound the chicken breasts evenly to one-quarter inch thickness so the meat cooks through in the three-minute frying window without drying out. Create a dry zone by shaking excess flour off each cutlet before it enters the beaten egg; too much flour blocks the egg wash, causing the panko crust to detach during frying. Press the breadcrumbs firmly onto the surface to establish a uniform barrier that locks in natural juices.
Oil Temperature and Frying Control
Heat olive oil in a heavy-bottomed skillet over medium-high heat until it shimmers visibly before adding the cutlets. Overcrowding the pan drops the oil temperature, leading to a soggy coating instead of a crisp exterior. Drain the fried cutlets on wire racks rather than paper towels when possible to prevent trapped steam from softening the bottom crust.
Green Substitutions and Acid Balance
Swap baby spinach for arugula or watercress if local markets lack mild greens, noting that peppery greens will require less citrus juice to balance the dressing. Toss the leaves in pesto immediately before serving to prevent the oil from wilting the delicate structure of the greens. Finish every portion with fresh lemon juice to cut through the rich crunch of the breaded poultry.
