Pan-fried chicken + pepita pesto


110g (2/3 cup) wholemeal 
plain flour

½ tsp paprika

2 eggs, lightly whisked

720g chicken tenderloins, 
halved crossways

2 tbs light olive oil or rice bran oil

Pepita pesto

60g (1 bunch) fresh coriander or parsley leaves (or a mixture of both)

45g (¼ cup) pumpkin seeds (pepitas)

1 tsp sesame seeds

1 garlic clove, peeled

1 tbs extra virgin olive oil

1-2 tbs lemon juice

1-2 tbs water

  • Serves 4


To make the pesto, process the coriander or parsley, pumpkin seeds, sesame seeds and garlic in a food processor until a coarse paste forms. Add oil, lemon juice and water. Process until mixture is combined and almost smooth.

Combine flour and paprika on a plate. Place egg in a shallow bowl. Coat chicken in flour, shaking off excess. Dip in egg.

Heat half the oil in a frying pan over medium-low heat. Cook half of the chicken, turning, for 3-4 minutes or until golden and cooked through. Drain on paper towel. Repeat with remaining oil and chicken. Sprinkle over parsley.

[This recipe comes from Louise's 'Naughty and Nice' column with Colin Fassnidge in magazine. You can also access the recipe here].