Pan-fried chicken with pepita pesto

Recipes / Meat

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

  1. 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.
  2. Combine flour and paprika on a plate. Place egg in a shallow bowl. Coat chicken in flour, shaking off excess. Dip in egg.
  3. 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.