- 1 1/2 pounds [680 g] chicken whites
- 2 tablespoons [30 mL] sour cream, or to taste
- 2 tablespoons [30 mL] Dijon mustard, or to taste
- 2 tablespoons [30 mL] pesto, or to taste
- Salt and pepper, to taste
- 2 tablespoons [30 mL] olive oil
- Flour
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- Tenderize chicken whites with a wooden mallet.
- Dredge tenderized chicken cutlets in flour.
- Heat olive oil into a frying pan.
- Fry chicken cutlets over medium to high heat for about 6 to 8 minutes per side.
- Remove cutlets from pan and set aside.
- Pour olive oil from frying pan, leaving just a little coating on pan.
- Add sour cream, Dijon mustard and pesto to frying pan.
- Lower heat to medium and heat mixture, stirring, until smooth and color is fairly consistent.
- Transfer cutlets back into frying pan.
- Lower heat to low and leave to cook for 5 minutes more before serving.
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