Cooking with Contadina: Pesto Pork & Chicken Roll Up with Linquini in Olive Oil
the canDIshhh tales
the canDIshhh tales
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  • 1 piece of Chicken Thigh Fillet (Pounded flat)
  • 1 piece of thin sliced Pork Tenderloin
  • 1 Egg
  • 1 cup Panko bread crumbs
  • 1. Pound the Chicken Thigh Fillets
  • 2. On a cutting board (or any clean surface) season the pork and chicken with a bit of salt and pepper.
  • 5. Pan fry over medium heat the rolled meat with panko until golden brown.
  • 6. On a separate pan, cook the Linquini.
  • 7. When the meat is already golden brown, set it aside and slice it the same way in the picture (so you can see the roll)



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