Ingredients: |
Ingredients: 2 pounds chicken cutlets Salt and Pepper 3-4 tbls all-pourpose flour 1 Cup Italian bread crumbs 1/3 to 1/2 grated parmigiano, couple of handfuls 1 tsp crushed red pepper flakes 2 tsp poultry seasoning 1 (3-ounce) jar pine nuts (pignoli) 1 lemon, zested 2 eggs, beaten Olive oil, for shallow pan
Basil-Parsley Sauce 1 cup loosely packed basil leaves 1/2 cup loosely packed parsley leaves 1/2 lemon, juiced salt and freshly groun black pepper 1/4 extra-virgin olive oil 1 Roma or plum tomato, seeded and finely chopped for garnish
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Directions: |
Directions:Season the cutlets with salt and pepperon both sides turn lightly in flour. Combine the nest 7 ingredients in a food processor and pulse process the crumbs to chop the nuts and evenly distribute the flavors throughout the crumb and cheese mixture. Transfer to a plate. Beat eggs in separate shallow dish. Heat a thin layer of oil in a large skillet, just enough to coat the bottom of the pan over a high heat. Coat cutlets in eggs then breading and add to hot oil. Cook cutlets insmall batches if necessary, about 3 or 4 minuteson each side until cutlets' juices run clear and evenly browned. Return food processor bowl to base and add basil and parsley and lemon juice. add a little oil. Turn processor on and stream in oil until a loose paste forms. Serve chicken cutlets with a generous amount of basil-parsley sauce poured over the chicken and finely chpped Roma tomato |