Chicken Cutlets And Pesto Cream Sauce

1. 1

   Tenderize cutlets with a mallet.

2. 2

   Dredge them in flour seasoned with salt & pepper.

3. 3

   Heat oil in frying pan, and then fry cutlets on medium high heat for about 6-8 minutes per side.

4. 4

   Remove chicken from the pan and set aside in the oven to stay warm.

5. 5

   Pour off a little of the oil and add the sour cream, Dijon mustard and pesto to the pan.

6. 6

   Lower the heat to medium and gently cook the mixture until smooth and creamy.

7. 7

   Serve the cutlets alongside some roasted garlic and olive oil couscous and ladle some sauce down over the cutlets.

* Per serving · 4 servings · Values may vary.

No additional tips available.