Crispy Chicken Cutlets with Basil-Parsley Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For Chicken:
2 lbs chicken cutlets (or thin-cut chicken breasts)
salt
pepper
3-4 tbsp all purpose flour
1 cup Italian bread crumbs
1/3-1/4 cup grated Parmigiano cheese
1 tsp crushed red pepper flakes
1 clove garlic
1 (3oz) jar pine nuts
1 lemon, zested
2 eggs, beaten
olive oil
For Basil-Parsley Sauce:
1 cup loosely packed basil leaves
1/2 cup loosely packed parsley leaves
1/2 lemon, jiuced
salt
pepper
1/4 cup olive oil
1 roma or plum tomato, seeded and chopped, for garnish, optional
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Directions: |
Directions:Season the chicken cutlets on both sides with salt and pepper and turn both sides lightly in flour.
Combine next 7 ingredients in food processor and pulse to chop the spices, garlic, and nuts to evenly distribute the flavors throughout the crumbs and cheese. Transfer the mixture to a place. Beat eggs in a shallow dish separately.
Heat a thin layer of oil in a large skillet, over a medium to medium high heat. Coat the cutlets in eggs and then in breading and add to the hot oil. Cook cutlets about 3 or 4 minutes on each side, just until breading is evenly browned and juices are clear.
Return to the food processor and add basil, parsley, and lemon juice, with salt & pepper. Turn processor on and stream oil in until a loose paste forms.
Serve chicken with sauce and chopped tomato. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:18 minutes |
Personal
Notes: |
Personal
Notes: Serve with arborio rice or orzo pasta.
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