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Crispy Chicken With Linguine and Fresh Herb Pesto

Crispy Chicken With Linguine and Fresh Herb Pesto
Los Angeles Times

When a chicken breast is pounded and breaded, it fries quickly and is deliciously moist. In this recipe, the chicken is breaded with panko, Japanese bread crumbs that stay light and crunchy after frying. The chicken is served with a ... Read more

Total time: 25 minutes | Serves 4
  • 1/4 cup plus 1 tablespoon olive oil, divided
  • Salt
  • 1/2 pound linguine
  • 1/4 cup pine nuts
  • 1 teaspoon minced garlic
  • 1/4 cup coarsely chopped fresh mint
  • 1/4 cup coarsely chopped chives
  • 1/4 cup coarsely chopped fresh dill
  • 1/4 cup coarsely chopped fresh basil
  • 1/2 cup coarsely chopped fresh chervil
  • Freshly ground pepper
  • 1/4 cup plain yogurt
  • 1 cup vegetable oil, for frying
  • 1/2 cup flour
  • 1 egg
  • 2 tablespoons water
  • 1 cup panko
  • 2 boneless, skinless chicken breasts, about 1/2 pound total

Step 1Fill a large pot three-fourths full with water. Add 1 tablespoon of olive oil and salt to taste and bring to a boil over high heat. Add the linguine, stir and cook until al dente, about 11 minutes. Drain.

Step 2While the water comes to a boil, place the pine nuts, garlic, mint, chives, dill, basil and chervil in the work bowl of a food processor. Turn the motor on and slowly add the remaining 1/4 cup of olive oil. Add 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Process until a smooth paste is formed, stopping occasionally to scrape down the sides with a spatula. Add the yogurt and mix well. Set the pesto aside.

Step 3Heat a large skillet over medium-high heat. Add the oil and heat to 350 degrees.

Step 4Meanwhile, place the flour in a bowl. In another bowl, lightly beat together the egg and water. Place the panko in a third bowl. Carefully pound each chicken breast between 2 pieces of plastic wrap with the smooth side of a meat mallet until about 1/2 inch thick. Season both sides of the breasts with salt and pepper. Dip each breast in flour, then the egg mixture, then the panko. Carefully place the chicken into the hot oil. Cook until golden brown, about 3 to 5 minutes on each side.

Step 5To serve, mix about 1/2 cup of the herb pesto with the hot linguine. Place on a serving platter. Cut the chicken breasts into 1/2-inch slices with a sharp knife. Fan out on top of the linguine. Top the chicken with more of the herb pesto.


La Boulange's croissant bread pudding
La Boulange's croissant bread pudding

Thai coconut-egg custard (sangkaya)
Thai coconut-egg custard (sangkaya)

Blackberry sauce
Blackberry sauce

Beef short ribs (Kalbi)
Beef short ribs (Kalbi)

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