Pan-fried chicken with pepita pesto
- 31.10.2020
- 2 434
Get all the flavour of fried chicken and less of the fat with this clever recipe from Louise Keats.
Recipe «Pan-fried chicken with pepita pesto» presented in category Recipes / Meat, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 110g wholemeal plain flour, 1/2 tsp paprika, 2 eggs, lightly whisked, 720g chicken tenderloins, halved crossways, 2 tbs light olive oil or rice bran oil , Fresh continental parsley leaves, to serve, 60g fresh coriander or parsley leaves, 45g pumpkin seeds , 1 tsp sesame seeds, 1 garlic clove, peeled, 1 tbs extra virgin olive oil, 1-2 tbs lemon juice, 1-2 tbs water.
Ingredients:
- 110g wholemeal plain flour
- 1/2 tsp paprika
- 2 eggs, lightly whisked
- 720g chicken tenderloins, halved crossways
- 2 tbs light olive oil or rice bran oil
- Fresh continental parsley leaves, to serve
- 60g fresh coriander or parsley leaves
- 45g pumpkin seeds
- 1 tsp sesame seeds
- 1 garlic clove, peeled
- 1 tbs extra virgin olive oil
- 1-2 tbs lemon juice
- 1-2 tbs water
Instructions
- To make the pesto, process the coriander or parsley, pumpkin seeds, sesame seeds and garlic in a food processor until a coarse paste forms. Add oil, lemon juice and water. Process until mixture is combined and almost smooth.
- Combine flour and paprika on a plate. Place egg in a shallow bowl. Coat chicken in flour, shaking off excess. Dip in egg.
- Heat half the oil in a frying pan over medium-low heat. Cook half of the chicken, turning, for 3-4 minutes or until golden and cooked through. Drain on paper towel. Repeat with remaining oil and chicken. Sprinkle over parsley.