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Quinoa-Crusted Chicken Cutlets with Cilantro Pesto

Quinoa-Crusted Chicken Cutlets with Cilantro Pesto Recipe

  • 4 chicken cutlets (about 4 ounces each)
  • Salt and freshly ground black pepper
  • ½ cup whole-wheat pastry flour
  • Scant 1 cup quinoa flakes
  • 2 teaspoons dried Italian seasoning blend
  • 2 teaspoons Cajun seasoning blend
  • 1 large egg
  • 1 to 2 tablespoons coconut or safflower oil, for frying
  • Cilantro Pesto (recipe follows)
  • 1 large bunch (4 ounces) cilantro, thoroughly rinsed and drained (see Notes)
  • ½ cup raw pumpkin seeds
  • 1 clove garlic, peeled
  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed lime juice
  • ½ to 1 teaspoon salt, to taste
  • ½ teaspoon chili powder
  • 1/3 cup pitted Spanish olives
  • 1½ teaspoons brine from olives
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 486kcal (24%)
Total Fat 28g (43%)
Saturated Fat 4g (21%)
Cholesterol 125mg (42%)
Total Carbohydrate 26g
Dietary Fiber 5g
Sugars 1g
Protein 35g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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