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
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.