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Chicken and spinach schnitzel with pesto

Chicken and spinach schnitzel with pesto

I tasted both the snitel and the pesto spinach. I love chicken basil.
I baked the snail in the oven on a sheet of paper. It is not very good looking but it is tastier and healthier than "drowned" in oil.

  • 500 gr boneless chicken breast
  • 500 gr chopped frozen spinach
  • 150 gr smoked cheese
  • 150 ml sour cream
  • 150 gr golden breadcrumbs
  • 100 gr of rye flour
  • 100 ml oil
  • 2 eggs
  • 3 cloves garlic
  • 6 tablespoons Genoese pesto [with basil, garlic, Parmesan and pine nuts]
  • 1/2 teaspoon ground nutmeg
  • salt
  • pepper

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken and spinach snitel with pesto:

  1. The chicken breast is sliced ​​and beaten lightly.

  2. The pieces of meat are salted, peppered and greased with half the amount of pesto.

  3. Put the chicken pieces in flour, egg and breadcrumbs.

  4. Place in a tray with baking paper. Spray with oil and bake at 200 degrees until they start to turn brown.

  5. Lightly fry the garlic in oil, add the sour cream and grated cheese. Stir.

  6. Let it simmer until the cheese melts.

  7. Add spinach, salt, the rest of the pesto.

  8. Season with nutmeg and pepper.

  9. Serve the spinach hot. After cooling, it will harden due to the cheese.

Good appetite !!!

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I baked the snail in the oven on a sheet of paper. It is not very good looking but it is tastier and healthier than "drowned" in oil.

Cheese sauce & # 8211 recipe from Sos Mornay

Cheese sauce & # 8211 Mornay sauce recipe after Larousse Gastronomique. How to make cheese sauce? A fine sauce based on Bechamel sauce (white sauce) with the addition of butter, whipped cream and lots of grated cheese (Gruyere, Emmentaler, Cheddar, Parmesan). Some recipes also provide yolks.

This cheese sauce & # 8211 sauce Mornay (pronounced & # 8222morné & # 8221) has its origins in France. His recipe was first recorded around 1820, in the 10th edition of the cookbook & # 8222Le cuisinier royal & # 8221. He became famous after appearing in the kitchen of the famous Parisian restaurant Le Grand Véfour, located between the arches of the Palais Royal. The name of the sauce is due to the Marquis de Mornay.

So, Mornay sauce is a cheese version of Bechamel sauce. Bechamel sauce is mixed at the end with whipped cream, butter and then cheese (Gruyere is recommended). In Larousse Gastronomique we also find some combinations of this sauce. The yolks do not appear.

  • For eggs and vegetables: 200 g Bechamel sauce, 100 g whipped cream, 40 g cheese, 50 g butter
  • For poultry or eggs: replace the above cream with clear chicken soup
  • For fish: replace the sour cream with the fish soup or with the water in which it was placed

Other variants of cheese sauce (cheese)

  • bechamel sauce with cheese and butter (without sour cream)
  • 2 parts bechamel sauce with one part sour cream, cheese and a yolk (for macaroni with cheese & # 8211 Mac and Cheese or other vegetable gratins)
  • 2 parts bechamel sauce with one part sour cream, cheese and a few yolks. Finally, add the beaten egg whites for soufflés (see recipe for he blew cauliflower or of pumpkin)
  • Cheese sauce by replacing the cheese in the recipe with various local matured cheeses or noble molds: Camembert, Roquefort, Brie, Gorgonzola, Stilton or, why not, bellows cheese or Nasal cheese. Careful! The cheeses must be very greasy. Telemeau or fresh cheese cannot be used. By combining several cheeses you can get the Quattro Formaggi sauce (see recipes for sirloin or meatballs with cheese sauce).

With this Mornay sauce I made macaroni with cheese & # 8211 mac and cheese & # 8211 recipe here.

Or baked asparagus with ham and this creamy cheese sauce with sour cream & # 8211 see here.

From the ingredients below I obtained approx. 400 ml of cheese sauce, enough for 3-4 people.

Chicken and spinach schnitzel with pesto - Recipes

The recipe in Italian is below
The recipe in Italian is below

A quick, quick meal in 30 minutes is ready to put on the table.
Ingredients for 4 people:

  • 500 g chicken breast
  • 2 dl milk
  • 100 g race parmesan
  • 50 g butter
  • salt

In the oven tray covered with baking paper, put the pieces of breast, put butter flakes on top and sprinkle with salt, then put the tray in the oven preheated to 180 degrees, for about 25 minutes.