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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dianne Connelly


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

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

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