Quinoa-Crusted Chicken Cutlets with Cilantro Pesto

Name: Quinoa-Crusted Chicken Cutlets with Cilantro Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken cutlets (about 4 ounces each); Salt and freshly ground black pepper; 1/2 cup whole-wheat pastry flour; Scant 1 cup quinoa flakes; 2 teaspoons dried Italian seasoning blend; 2 teaspoons Cajun seasoning blend; 1 large egg; 1 to 2 tablespoons coconut or safflower oil, for frying; Cilantro Pesto (recipe follows); 1 large bunch (4 ounces) cilantro, thoroughly rinsed and drained (see Notes); 1/2 cup raw pumpkin seeds; 1 clove garlic, peeled; 3 tablespoons olive oil; 2 tablespoons freshly squeezed lime juice; 1/2 to 1 teaspoon salt, to taste; 1/2 teaspoon chili powder; 1/3 cup pitted Spanish olives; 1 1/2 teaspoons brine from olives

Servings: persons

4 chicken cutlets (about 4 ounces each)
Salt and freshly ground black pepper
1/2 cup whole-wheat pastry flour
Scant 1 cup quinoa flakes
2 teaspoons dried Italian seasoning blend
2 teaspoons Cajun seasoning blend
1 large egg
1 to 2 tablespoons coconut or safflower oil, for frying
Cilantro Pesto (recipe follows)
1 large bunch (4 ounces) cilantro, thoroughly rinsed and drained (see Notes)
1/2 cup raw pumpkin seeds
1 clove garlic, peeled
3 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1/2 to 1 teaspoon salt, to taste
1/2 teaspoon chili powder
1/3 cup pitted Spanish olives
1 1/2 teaspoons brine from olives

1
Season the cutlets well on both sides with salt and pepper.
2
On one plate, scatter the flour.
3
On another plate, blend the quinoa flakes, Italian seasoning, and Cajun seasoning.
4
Beat the egg in a wide, shallow bowl.
5
Dredge each cutlet on both sides in the flour.
6
Shake off any excess and then coat both sides with egg.
7
Finally, fully coat both sides with the quinoa mixture, taking care to cover empty spots by pressing the quinoa flakes into place.
8
Gently shake off any loose coating.
9
Heat 1 tablespoon of the oil in a heavy 12-inch skillet.
10
Fry the cutlets until lightly browned and crusty on the first side, 1 1/2 to 2 minutes.
11
Flip and brown second side, 1 to 2 minutes.
12
Add more oil if needed.
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.
14
Cut the bunch of cilantro in half crosswise.
15
Place the cilantro stems and leaves in bowl of food processor.
16
Add the pumpkin seeds and garlic, and pulse to chop.
17
With the motor running, pour in the oil and process to create a paste.
18
Add the lime juice, salt, chili powder, olives, and olive brine.
19
Pulse a few times to coarsely chop the olives.
20
The pesto can be refrigerated for up to 3 days.
21
Serve at room temperature.
22
To serve, place a dollop of pesto on top of each cutlet and serve extra pesto in a bowl at the table.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 chicken cutlets (about 4 ounces each), Salt and freshly ground black pepper, 1/2 cup whole-wheat pastry flour, Scant 1 cup quinoa flakes, and more.

Yes, Quinoa-Crusted Chicken Cutlets with Cilantro Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!