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Crispy Chicken Cutlets with Basil-Parsley Sauce Recipe

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This recipe for Crispy Chicken Cutlets with Basil-Parsley Sauce, by , is from The Cameron Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dianne Connelly
Added: Monday, April 18, 2005

Category:
Category:

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

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

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
18

 

 

 

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