Chicken Cutlets & Pasta with Sun-Dried Tomato Pesto

By gilligan1963

Ingredients

• 1 1/2 pounds chicken cutlets (boneless, skinless, 1/4-inch thick)
• 6 eggs (beaten)
• 4 cups Italian breadcrumbs
• 2 cup panko breadcrumbs
• 1 cup Pecorino Romano cheese (grated)
• olive oil (to fry)
• salt & pepper (to taste)
• 1 pound spaghetti
• 1 jar sun-dried tomatoes (in oil, 8 ounces)
• 2 cups fresh basil leaves
• 2-3 cloves garlic (peeled)
• 1/2 cup Pecorino Romano cheese (grated)
• Kosher salt and freshly ground black pepper (to taste)

Details

Servings 1
Cooking time 50mins
Adapted from abc.go.com

Preparation

Step 1

For the Chicken Cutlets: season the chicken cutlets with salt and pepper on both sides.
In a deep dish, gently whisk 3 of the eggs. In a separate dish, combine 2 cups of Italian breadcrumbs, 1 cup of panko breadcrumbs and 1/2 cup of cheese. Coat the chicken cutlets in the egg mixture, letting excess drip away. Then coat on both sides in breadcrumb mixture.
Meanwhile, heat a large skillet on the stovetop with 1/2-inch oil. When oil is hot, begin to carefully add the chicken and brown on both sides until cooked through. Remove chicken to a paper towel-lined dish.
Transfer to baking sheet and cover with foil. Keep in warm oven while cooking.
For Sun-Dried Tomato Pesto: bring a large pot with salted water to a boil. Add spaghetti and cook until al dente, about 9 minutes. Drain pasta.
In food processor, add sun-dried tomatoes in oil, basil and garlic, and process until smooth. Add more olive oil if necessary. Transfer to a bowl and add cheese, salt and pepper. Toss with cooked spaghetti.