Crispy schnitzel is delicious but who likes standing over a pan of hot oil to get them? These breaded pargiyot (boneless chicken thighs) are dipped in a pesto sauce, breaded and baked- less effort but with the same results, and add extra points for health! Click here to watch Dinner with Danielle.

Directions

Make the Pargiyot

1. Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit). Liberally spray a baking sheet with cooking spray.

2. Add pesto and pargiyot to a bowl and mix well so that each piece is fully coated

3. Add panko crumbs, salt, and pepper to a dish and combine.

4. Place coated pargiyot into the panko crumbs and press the crumbs onto chicken.

5. Place breaded pargiyot onto the greased baking sheet and spray with more cooking spray. Bake for 30–35 minutes. Meanwhile, make the Caesar dressing (below).

Make the Dressing

1. Put everything beside the oil in the food processor.

2. Mix until the garlic is well blended into the rest of the ingredients.

3. While processor is on, slowly drizzle in oil.

To Serve

1. Combine the vegetables in a large salad bowl or plate, drizzle dressing over the top and lay crispy pesto chicken pieces on top. Serve immediately and enjoy!

Recipe tags

Baked Caesar Salad Chicken Chicken legs Chicken thighs Dark chicken Dinner with danielle Fresh greens Fresh vegetables Matter of taste Pargiyot Peas love and carrots Peaslovencarrots Pesto

Broiled Pesto Pargiyot with Caesar Salad

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HANNAH

3 years ago

Wow! I’m not sure if I should save this recipe as a quick, easy supper (for when I get home from work late, need to serve the kids a kid-friendly meal, and then get ready for a wedding…) or when I am preparing a fancier, tasty meal for a party…

This recipe checks all the boxes! Thank you.

Rivky

3 years ago

Best oven fried chicken Wow wow Danielle you just keep shocking me with these delicious recipes! This chicken was a definite keeper! Thank a ton!

Sarah

3 years ago

Pesto Schnitzel YUM! I made it with regular schnitzel and it was great. I’m sure with pargiyot it’s even better!

M S

4 years ago

Too good to be true! I’m obsessed! The simplest n tastiest chicken I ever made!! I Coated the cutlets in the morning n kept it in my fridge, then just sprayed it and popped it in the oven when I came home. We ate every last bite!

Raquel Admin

4 years ago

Reply to M S

We are so happy to hear that you enjoyed the recipe!

Chaya

4 years ago

Unbelievably Easy! I shared this recipe with a couple of friends, they all loved how tasty it was and how super easy it is to make!

Chaia Frishman

4 years ago

Reply to Chaya

Yum. My fave.

Miriam Bashevkin

5 years ago

Restaurant worthy I made this shnitzel tonight with regular chicken cutlets and it was delicious!!! We were snacking on the leftovers all evening. It was full of flavor and crunch, but not overpowering. I made the salad too and it was YUM!!! Tom quote my husband they’re keepers and restaurant worthy.