One of the very first “gourmet” things I learned to cook was pan seared chicken cutlets. Chicken breasts are cut in half and then pounded to form thin cutlets that cook quickly and get a fantastic crusty sear. I’ll also be using the last of my tomato arugula pesto and red potatoes for seasoning and a quick side dish. Here’s what you’ll need:

Begin by cutting the potatoes into 2 inch chunks. Cover with water and a pinch of salt and bring to a boil.

Let them boil 15 minutes, until tender. Drain the potatoes when they’re ready, and just leave them in the colander.

Meanwhile, make a green salad. I love red leaf lettuce. Tear up a couple handfuls and place it in a bowl.

Halve some really nice cherry tomatoes and add those in. Then, I like to top the salad with a couple tablespoons of dried cranberries and glazed walnuts.

Set the salad aside.

Next, make the cutlets. Begin by placing your hand flat on top of a chicken breast and place your knife parallel to the cutting board, halfway up the breast.

Slide the knife inward and toward you to cut partway through. Begin pulling the halves open like a book.

Keep cutting along the seam, opening the halves up, until you’ve cut them all the way apart.

I cut 2 breasts, to make 4 cutlets. Next, cover the cutlets with plastic wrap.

Use a meat mallot to pound the cutlets so the thicker top part is just as thin as the tips. The plastic wrap keeps chicken juice from splattering all over your kitchen.

Now rub some pesto over both sides of each cutlet.

Heat ghee or olive oil over medium high heat in a large nonstick or cast iron pan.

Let it heat… cast iron can take longer.

Now add the cutlets. You may have to creatively smush them a bit. They will shrink up as they cook, so it will be ok!

After 3 to 5 minutes, you should see a lot of cooked white chicken creeping up the edges of the cutlets, and the bottom should have a beautiful golden brown sear. Time to flip!

After 3 minutes more, begin testing the temperature. You want them to be 160 to 165.

Remove the cutlets to a plate to rest. Add anothet tablespoon of ghee or olive oil  to the hot skillet and add the drained red potatoes.

Smash them up a bit with a spatula.

Add a dollop of the pesto and cook, stirring with the spatula until the potatoes are heated through. Then, toss your salad with some dressing, and dinner is served!