Chicken schnitzel is a quick and easy-to-make meal that's ready in minutes. Chive pesto makes a tasty change to basil pesto and so simple, just blend all the ingredients together with a stick blender or in a food processor.
Ingredients
- 2 tablespoons plain flour, seasoned
- 1 medium egg
- 2 tbsp milk
- 2 tbsp fresh chives, chopped
- 2 tbsp fresh flat-leaf parsley, chopped
- 100g white breadcrumbs (day-old bread)
- 4 chicken breast escalopes (total weight about 400g)
- 30g butter
- 2-3 tbsp olive oil
For the pesto:
- 30g toasted flaked almonds
- 30g fresh chives (mix with parsley, if you like)
- 1 small clove garlic, peeled and roughly chopped
- 5 tbsp extra virgin olive oil
- 15g freshly grated Parmesan
- Salt and ground black pepper
WEIGHT CONVERTER
Method
- To make the pesto: Put the nuts in a tall jug with the chives and garlic and whizz with a stick blender until roughly chopped. Gradually add the oil to make a paste. Stir in the cheese, season and spoon into a bowl.
- Put the seasoned flour on a plate. Lightly beat the egg and milk in a shallow bowl, add the herbs, and put the breadcrumbs on a plate. Coat each piece of chicken in flour, then in beaten egg, and lastly in breadcrumbs, covering them and pressing crumbs on well.
- Heat half the butter and half the olive oil in a non-stick pan over a medium heat and cook 2 escalopes for 3 mins on each side, pressing them down, until golden brown and cooked through. Remove from the pan and keep them warm.
- Wipe the pan out with kitchen paper to get rid of any cooked crumbs. Add the rest of the butter and oil and, when hot, cook the other escalopes. Serve the escalopes with a little of the pesto on top of new potatoes and sugar-snap peas.
Top Tip for making Chicken schnitzel with chive pesto
To make escalopes, put skinless chicken breasts between 2 sheets of cling film and beat to an even thickness, using a rolling pin. Trim off any sinews.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Herby chicken with Romesco sauce
Herby chicken flavoured simply with oregano with a rich Romesco sauce - which makes a great dip.
By Jessica Ransom Published
-
Chicken with cannellini beany mash
Our chicken with cannellini beany mash costs £3.50 for two portions and takes just 5 minutes to prep
By Rose Fooks Published
-
Air fryer pesto salmon
This tasty air fryer salmon pesto recipe is by nutritionist and cookbook author, Jenny Tschiesche...
By Jenny Tschiesche Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Prince William and Prince Harry’s ‘favourite’ childhood meals are surprisingly ‘normal’ and easy to recreate for family dinners
The brother's enjoyed "traditional, English food"
By Charlie Elizabeth Culverhouse Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published
-
Why George, Charlotte and Louis won’t be joining the rest of the family for Christmas dinner
He'll be sat at a different table from King Charles and senior Royals...
By Adam England Published