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Recipe by Danielle Renov

Broiled Pesto Pargiyot with Caesar Salad

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Meat Meat
Easy Easy
6 Servings
Allergens
45 Minutes
Diets

No Diets specified

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.

Ingredients

Pargiyot

  • 14 pargiyot (deboned chicken thighs)

  • 3/4 cup prepared pesto

  • 3 cups Gefen Panko Crumbs

  • 1/2 teaspoon salt

Caesar dressing

Salad

  • 8 cups lettuce (whichever kind your family likes)

  • 2 cucumbers, chopped

  • 1 tomato, diced

  • 1 purple onion, diced

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!

Broiled Pesto Pargiyot with Caesar Salad

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Rivka
2024 years ago

This was so delicious!

HANNAH
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
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
Sarah
4 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
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
Raquel
Reply to  M S
4 years ago

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

Chaya
Chaya
5 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
Chaia Frishman
Reply to  Chaya
5 years ago

Yum. My fave.

Miriam Bashevkin
Miriam Bashevkin
6 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.

Chaia Frishman
Chaia Frishman
Reply to  Miriam Bashevkin
6 years ago

Yum! You just get me a dinner idea.