Recipe by Brynie Greisman

Chicken Cutlets with Pesto and Roasted Peppers

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Meat Meat
Easy Easy
12 Servings


- Tree nuts

Although there’s a few steps involved in this dish, it’s simple to put together, and it makes a really Yom Tov-worthy dish both in taste and elegant presentation. Both the pesto and the roasted veggies can be made in advance and frozen. Thanks to Chanie Nayman for the inspiration!


Chicken Cutlets with Roasted Peppers

  • 2.2 pounds (1 kilogram) chicken cutlets, pounded thinly

  • 2 red peppers, cut into strips

  • 1 large onion, cut into strips

  • Tuscanini Olive Oil, for drizzling

  • salt, to taste

  • Pereg Pepper, to taste

  • 4 cloves garlic, halved lengthwise

  • 3/4 cup hazelnuts

  • 1/4 cup walnuts


  • 1 cup tightly packed fresh basil leaves

  • 1 tablespoon walnuts or almonds (or more, if desired)

  • 1 clove garlic, chopped or 1 cube Gefen Frozen Garlic, or to taste

  • 6 tablespoons Tuscanini Olive Oil


Prepare the Chicken Cutlets and Roasted Peppers


Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).


Arrange peppers and onion strips in a single layer on a baking sheet lined with Palisades Parchment Paper. Drizzle with olive oil and sprinkle with salt and pepper.


Roast for 20 minutes, tossing after 10 minutes. Add the sliced garlic, face down. Drizzle them with olive oil and bake an additional 10 minutes.


Turn the oven off and leave the pan in the oven, with the door closed, for seven to 10 minutes.


Meanwhile, grind the nuts in the food processor, using the knife attachment. Don’t overdo it or you’ll have nut butter! Turn out onto a flat plate. (You can use ground nuts, if you’d like, but I find whole ones are fresher and work better for this recipe.)


Remove the veggies from the oven and turn the temperature down to 350 degrees Fahrenheit (175 degrees Celsius).

To Make the Pesto


Place basil leaves, nuts, and garlic into the food processor and process until finely chopped.


With the motor running, add olive oil in a slow, steady stream through the feed tube and continue to process until thick and smooth.


Season with salt and pepper.

To Assemble the Cutlets


Line a baking sheet with parchment paper and drizzle with olive oil.


Smear each cutlet lightly with pesto. Add two to three strips each of red pepper and onion at the end of the cutlet facing you. Add a little garlic and press with the back of a spoon to smear lightly. Roll up.


Gently dip into the nut mixture, coating it on all sides. Place on baking sheet. Repeat until all cutlets are filled and rolled.


Drizzle rolled cutlets with olive oil. Bake for 25 minutes, covered loosely with parchment paper. Uncover and bake for 10 more minutes. Baste with pan drippings.


Mix together equal parts of pesto and mayo and serve alongside the cutlets as a dipping sauce.


You can sub pargiyot for the chicken cutlets. Adjust baking time accordingly. You can also add 1/3 cup pitted green olives to the pesto along with the basil leaves if desired. In general, quantities can be altered according to preference or desired texture.


Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.

Chicken Cutlets with Pesto and Roasted Peppers

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