Recipe at Ontrac5.com
is a palmer or pommy. Either way, chicken parmesan is a classic for a reason. Flour, egg, breadcrumbs, and straight into the pan for a golden finish. But instead of usual tomato suga, I wanted to try something different. Homemade basil pesto. It’s fresh, full of flavor, and the toasted pine nuts and parmesan give it real depth. To round it out, I made a zucchini and pesto pasta. Just slice the zucchini thin and toss it through the pasta and sauce. Give it a go.
3 Comments
Bruv what the fuck is this
Please dont put basil in a blender. For authentic pesto you need to use a mortar and pestle. Mortar and pestle is how you get the name pesto.
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