• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Easy, Normal

Recipe Description

Must say, this dish is more for myself – haha. Personally, am a big fan of pesto although I can’t say the same for the kids. For their benefit, every time I prepare this dish, there’s a Spaghetti Bolognese on the side, so the Crispy Chicken becomes a topping for both pasta dishes. To reduce the amount of meat during these times, their Bolognese version has no meat ;).

This recipe is best with
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Recipe Ingredient

  • 2 pieces of chicken breast, sliced half horizontally to make it thinner and easier to pan fry
  • 1 row of Hup Seng crackers (about 10 pieces), smashed into bits
  • 2 eggs
  • salt and pepper
  • 1/2 a bag of fusilli or spiral pasta
  • For pesto Sauce:
  • 2 bags of fresh basil, pick only the leaves and soft stems
  • 300 gm pecan nuts (1 small pack)
  • 100ml olive oil (prepare more as this helps to make it easier to blend)
  • 32 gm or 1/4 cup parmesan cheese
  • 5 cloves garlic


    Preparing the Chicken cutlet:
  1. Place the chicken breasts, which are cut in half horizontally, onto a chopping board and pound it slightly to tenderize the meat.
  2. Season with salt and pepper and set aside.
  3. Cooking the Pasta:
  4. Fill up a large pot with water, up to the middle. Throw in 2 spoons of salt and bring to a boil.
  5. Once the water is boiling, pour in half a bag of fusilli, or spiral pastas.
  6. After 5 mins, test the pasta to see if it's al dente or chewy. If it's ready, pour the pasta onto a colander and put it through an ice bath. Reserve some of the pasta's brine or salt water for cooking later.
  7. Preparing the Pesto Sauce:
  8. Place picked basil leaves, parmesan cheese and garlic in blender with some olive oil.
  9. With remaining olive oil, drizzle it as the blender is started. Continue to drizzle until all the ingredients are blending smoothly without interruptions.
  10. Remove from blender and place aside.
  11. Frying the chicken:
  12. Whip 2 eggs to create an egg bath and run the chicken cutlets over it before dipping it in the Hup Seng Crackers.
  13. Pan fry it over hot oil till golden brown. Set aside to cool.
  14. Bringing it all together:
  15. Heat the skillet with some olive oil on medium heat.
  16. Scoop in some pesto and pour the pasta over it. Mix well.
  17. Add remaining desired amount of pesto to coat the pasta. Add in some brine water if needed.
  18. Season to taste, remove and serve. Top it up with sliced chicken cutlets!

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