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| Crispy Chicken Cutlets with Basil-Parsley Sauce | |||||
| Ingredients: | |||||
| 2 lb | Chicken Cutlets | ||||
| 4 tbsp | all purpose flour | ||||
| 1 cup | Italian bread crumbs | ||||
| 1/2 cup | Parmigiano Reggiano Cheese | ||||
| 1 tsp | crushed red pepper | ||||
| 2 tsp | poultry seasoning | ||||
| 1 clove | garlic | ||||
| 1 jar | pine nuts | ||||
| 2 tbsp | zest of lemon | ||||
| 2 egg | eggs-beaten | ||||
| 1 | plum tomato seed and chopped for granish | ||||
| 1 cup | loosely packed basil | ||||
| 1/2 cup | loosely packed parsley | ||||
| 1/2 lemon | lemon juice | ||||
| 1/4 cup | EVOO | ||||
| Salt | |||||
| Pepper | |||||
| Directions: | |||||
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Season cutlets with salt and pepper on both sides. Place flour in a shallow dish and turn cutlets lightly in flour.
Combine bread crumbs, cheese, red pepper flakes, poultry seasoning, garlic, pine nuts, and lemon zest in a food processor and pulse-process to evenly mix. Transfer the mixute to a plate. Beat eggs in a separate shallow dish. Heat a thin layer of oil, just enough to coat the bottom of the air, in a large skillet over med to med high heat. Coat cutlets in eggs then breading and place in hot oil. Cook cutlets in a single layer, in 2 batches if necessary, until breading is evenly browned and juices run clear, 3 or 4 minutes on each side. Remove to a plate and tent with foil to keep warm. Make the sauce: Return food processor bowl to base and add basil, parsley, and lemon juice. Add a little salt and pepper. Turn processor on and stream in evoo until a loose paste forms. Serve chicken cutlets with a generous topping of basil and parsley sauce. Garnish with tomato. |
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