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1
Season the cutlets well on both sides with salt and pepper.
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2
On one plate, scatter the flour.
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3
On another plate, blend the quinoa flakes, Italian seasoning, and Cajun seasoning.
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4
Beat the egg in a wide, shallow bowl.
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5
Dredge each cutlet on both sides in the flour.
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6
Shake off any excess and then coat both sides with egg.
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7
Finally, fully coat both sides with the quinoa mixture, taking care to cover empty spots by pressing the quinoa flakes into place.
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8
Gently shake off any loose coating.
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9
Heat 1 tablespoon of the oil in a heavy 12-inch skillet.
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10
Fry the cutlets until lightly browned and crusty on the first side, 1 1/2 to 2 minutes.
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11
Flip and brown second side, 1 to 2 minutes.
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12
Add more oil if needed.
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13
If the cutlets are not cooked through and the coating threatens to burn, turn off the heat, cover, and let sit in the residual heat until done.
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14
Cut the bunch of cilantro in half crosswise.
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15
Place the cilantro stems and leaves in bowl of food processor.
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16
Add the pumpkin seeds and garlic, and pulse to chop.
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17
With the motor running, pour in the oil and process to create a paste.
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18
Add the lime juice, salt, chili powder, olives, and olive brine.
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19
Pulse a few times to coarsely chop the olives.
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20
The pesto can be refrigerated for up to 3 days.
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21
Serve at room temperature.
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22
To serve, place a dollop of pesto on top of each cutlet and serve extra pesto in a bowl at the table.
