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Pan-fried chicken with pepita pesto
Pan-fried chicken with pepita pesto
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Prep Time:
Cook Time:
25 minutes
Total Time:
25 minutes
Enjoy the crispy goodness of fried chicken without the extra fat with this smart recipe by Louise Keats.
Ingredients:
  • 110g (2/3 cup) wholemeal plain flour
  • 1.25 gm paprika
  • 720g chicken tenderloins, halved crossways
  • 36.40 gm light olive oil or rice bran oil
  • Fresh continental parsley leaves, to serve
  • 60g (1 bunch) fresh coriander or parsley leaves (or a mixture of both)
  • 45g (1/4 cup) pumpkin seeds (pepitas)
  • 3.00 gm sesame seeds
  • 1-42.00 gm lemon juice
  • 1-40.00 gm water
Instructions:
  • Create a flavorful pesto by blending coriander or parsley, pumpkin seeds, sesame seeds, and garlic in a food processor until a slightly chunky paste forms. Mix in oil, lemon juice, and water until the mixture is smooth and well combined.
  • Mix the flour and paprika on a plate. Put the egg in a shallow bowl. Coat the chicken with the flour mixture, then dip it in the egg.
  • In a frying pan, heat half of the oil over medium-low heat. Cook half of the chicken, turning occasionally, for 3-4 minutes until golden brown and fully cooked. Drain on paper towels. Repeat the process with the remaining oil and chicken. Finish by sprinkling parsley over the dish.

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