Crispy Chicken Cutlets With Basil-parsley Sauce

Name: Crispy Chicken Cutlets With Basil-parsley Sauce
Prep time: 18 min
Cook time: 15 min
Total time: 33 min
Yield: 4 serving(s)
Ingredients: 2 lbs chicken cutlets; salt and pepper; 3 -4 tablespoons all-purpose flour; 1 cup Italian breadcrumbs; 1/3 cup grated parmigiano (I used romano); 1 teaspoon crushed red pepper flakes; 2 teaspoons poultry seasoning; 1 clove garlic; 1 (3 ounce) jar pine nuts; 1 lemon, zested; 2 eggs, beaten; olive oil, for shallow frying (I used canola oil); 1 cup loosely packed basil leaves; 1/2 cup loosely packed fresh parsley leaves; 1/2 lemon, juice of; salt & fresh ground pepper; 1/4 cup extra virgin olive oil (or more if needed); 1 roma tomatoes or 1 plum tomato, seeded and finely chopped for garnish

Submitted by Valerie in Florida

"From Rachael Ray's 30 minute meals. I saw this on t.v. one night and made it the next night. It was easy and delicious."

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Ready In:: 33mins
Ingredients:: 18
Serves:: 4

ingredients

2 lbs chicken cutlets
salt and pepper
3 -4 tablespoons all-purpose flour
1 cup Italian breadcrumbs
¹⁄₃ cup grated parmigiano (I used romano)
1 teaspoon crushed red pepper flakes
2 teaspoons poultry seasoning
1 clove garlic
1 (3 ounce) jar pine nuts
1 lemon, zested
2 eggs, beaten
olive oil, for shallow frying (I used canola oil)
Basil Parlsey Sauce
1 cup loosely packed basil leaves
¹⁄₂ cup loosely packed fresh parsley leaves
¹⁄₂ lemon, juice of
salt & fresh ground pepper
¹⁄₄ cup extra virgin olive oil (or more if needed)
1 roma tomatoes or 1 plum tomato, seeded and finely chopped for garnish

directions

Season cutlets with salt and pepper on both sides and turn lightly in flour.
Combine next 7 ingredients in food processor and pulse process the crumbs to chop up the spices, garlic and nuts and evenly distribute the flavors throughout the crumb and cheese nixture.
Transfer this mixture to a plate.
Beat eggs in separate shallow dish.
Heat a thin layer of oil in large skillet, just enough to coat the bottom of the pan, over medium to medium high heat.
Coat the cutlets in eggs then breading and then add to the hot oil.
Cook cutlets in a single layer, in two batches if necessary about 3-4 minutes on each side.
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 oil until a loose paste forms.
Serve chicken cutlets witha generous amount of basil and parsley sauce poured over the cutlets.
Garnish the chicken with finely chopped Roma tomato.

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Reviews

I also found this on Rachel Rays 30 Minute Meals and my entire family loved it! The garlic and red pepper flakes gave it just the right amount pizzaz, not too hot for the kids, they loved it too!

shannon.crowley

RECIPE SUBMITTED BY

Valerie in Florida

Stuart, Florida

I currently live in Stuart, Florida which is a great place to live. I moved here from Orlando many years ago to live the life of a beach bum and have gotten quite good at it. I am actually a Yankee, but becoming more Southern by the day. During the past several years I found an absolute love for cooking. The man in my life loves to eat so we make a good match. I absolutely love Recipezaar and can no longer live without it. I think it is great that I can see what other people think of the recipes before I try them. I have some favorite chefs and reviewers on this site and I know when I try their recipes I can never lose ! My passions are my family, my fiance', my cat (Tasha), the beach, and now cooking. My pet peeve is anyone that abuses animals. AND THIS IS A BIG PET PEEVE ! I am currently a Paralegal but can't see myself doing this forever. If I did not work, I would probably spend my time cooking and taking care of the 50-animals that I would most likely adopt.

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