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Crispy Chicken Cutlets by Steven Stapley serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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

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:

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.

Categories:

Poultry