Quick Parmesan Chicken with Pesto Noodles
This is a quick easy diner that will make everyone happy. you will need 1 or 2 skillets for this recipe. if you only have 1 then cook the chicken and clean out the skillet and use it again for the noodles.
Ingredients
You'll need 1 or 2 skillets for this recipe. If you have only `one clean it in between
- 500 gm chicken tenderloins or breast fillets
- 150 gm Japanese Panko Bread crumbs 1 packet or your favourite crumbs
- 50 gm parmesan cheese finely grated or about 1/4 cup
- 1 whole egg mixed
- 250 ml milk for crumbing along with
- 225 gm flour 1 1/2 cups
- 1/2 teaspoon salt
Noodles
- 250 gm zucchini or 2 large zucchinis cut into noodles or 250 gm spaghettini
- 150 gm Spanish fine slices, onion juliened
- 1 clove garlic crushed
- 40 ml olive oil 2 Tablespoon
- 2 tablespoons Pesto
- 40 ml cream or stock if you prefer
- 500 ml oil your favourite oil for shallow frying, approximately, 2 cups
- 6 leaves basil if you have some
Instructions
- Put a little salt (and even herbs) into the flour if you like. In another bowl mix the egg and milk. The final bowl will contain 1/2 the crumbs and cheese mixed together well. Dip the chicken into flour, then egg then crumbs. Use one hand for the egg mixture. This should make it quicker and easier. Add the second half of the crumbs as you need them.
- Put into the fridge for 5 minutes.
- Heat a shallow skillet or fry pan with a cup of oil. Prepare some kitchen paper to drain the chicken on and start to cook in batches. Once the oil is heated turn down to medium or the cheese in the crumbs will burn. Only turn them once, making sure they are cooked through. Add extra oil and reheat as needed. Once the chicken is finished keep warm while making the noodles (5 minutes). (In a very low oven is good).
- Make the noodles. Once they are made leave them aside and cut the onion and garlic. Heat a skillet ( it can be the cleaned one from above) with 2 Tablespoons of oil and add the onion and soften before adding the garlic, don't brown it or it will be bitter. Add a touch more oil if needed and the zucchini noodles and toss on high till just wilting a little. Add a pinch of salt the cream and pesto and stir for just a minute or till combined.
- Serve straight away with extra basil and Parmesan Chicken
Notes
**Never reuse crumbs or flour that have been used to coat chicken. all must be disposed of when completed along with the egg wash
You can add some herbs like oregano to the flour too if you like.
You can add some herbs like oregano to the flour too if you like.