Chicken Pesto Parmesan

Ingredients:

• 1 lb of chicken breast; pounded thin

• 2/3 of AP flour

• 1 tbsp of potato starch

• 1 tsp of kosher salt

• 1/2 tsp of ground pepper

• 3 eggs

• 1/2 cup of panko

• 2/3 cup of bread crumbs

• 1 tsp of paprika

• 1 tsp of garlic powder

• Pesto (I love the Costco pesto, but any pesto you like will do- you will need it to coat your baking dish and top your chicken cutlets… maybe about 2 cups total for the chicken and a bit more to coat your pasta)

• 8 oz. of mozzarella - I would go for the balls of any size, sliced thin

• Pasta of your choice, but I would go for Mill Valley Pasta Co.’s Ditalini

In three shallow bowls or using plates prepare your breading station. Bowl one should have the flour, potato starch, salt and pepper mixed together. Bowl two should have the eggs, whisked. And bowl three should have the panko, bread crumbs, paprika and garlic powder.

Start by dipping your thin pounded chicken breast in the flour mixture (bowl 1), then the egg (bowl 2), and then finally the bread crumb bowl (bowl 3). Place the breaded chicken cutlets on a baking sheet lined with parchment paper and place in the refrigerator for at least 30 minutes (but If you want to go longer, feel free. I like to prep my cutlets in the afternoon and let them sit uncovered in the refrigerator until I am ready to make them for dinner).

When you are ready to fry your cutlets, heat your oven to 375F and pour your grapeseed oil in a pan over medium heat. Prep another baking pan with a rack and set aside.

Wait for the oil to get hot and then cook your cutlets for about 3 minutes on each side, placing them on the rack when you pull them out of the oil.

In a baking dish that fits your cutlets, put down a layer of your pesto sauce. Place down the cutlets and then top the cutlets with your pesto sauce. Top your cutlets with pesto with mozzarella slices and bake for about 20 minutes or until the cheese is melted and crispy.

If you are choosing to serve with pasta, cook your pasta according the package and mix with some extra pesto and a pat of butter.

Serve while warm and enjoy!