Cheese-Crusted Cutlets with Raw Sauce and Milanese-Style Rice Pilaf

Name: Cheese-Crusted Cutlets with Raw Sauce and Milanese-Style Rice Pilaf
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters torn or thinly sliced basil leaves; 177 milliliters plain bread crumbs; 2 Tbsps butter; 473 milliliters chicken stock; 3 larges eggs; 59 milliliters finely chopped flat-leaf parsley; 237 milliliters all-purpose flour, plus 2 tablespoons; 2 cloves garlic, finely chopped; 2 pints cherry or grape tomatoes, halved or 7 to 8 small Roma tomatoes, thinly sliced lengthwise; 4 servings Splash milk; 0 teaspoons Freshly grated nutmeg, about; 2 Tbsps extra-virgin olive oil; 4 servings Olive oil, for frying; 79 milliliters orzo pasta; 177 milliliters grated Parmigiano-Reggiano; 1 small red onion, quartered and thinly sliced; 2 pinches saffron threads; 4 servings Salt and freshly ground black pepper; 4 boneless, skinless chicken breast; 3 to 4 stems fresh tarragon, leaves chopped; 237 milliliters white rice

Cheese-Crusted Cutlets with Raw Sauce and Milanese-Style Rice Pilaf might be Head to the store and pick up garlic, eggs, rice, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Preheat the oven to 275 degrees F.

Equipment you will use

Oven

Butterfly the chicken breasts open by cutting into and across but not all the way through the breast with a sharp knife. Lightly pound out the chicken under plastic wrap and season with salt and pepper, to taste.

Ingredients you will need

Chicken Breast

Salt And Pepper

Whole Chicken

Wrap

Equipment you will use

Plastic Wrap

Knife

Set up a breading station: 1 pan of flour, 1 pan of eggs beaten with 2 tablespoons flour and a splash of milk, and 1 pan of bread crumbs seasoned with nutmeg and combined with cheese. Coat the chicken pieces in the flour, then in the egg and then in the bread crumb mixture. Set aside.

Ingredients you will need

Chicken Pieces

Breadcrumbs

Cheese

Nutmeg

Bread

All Purpose Flour

Egg

Milk

Equipment you will use

Frying Pan

Arrange a cooling rack over a baking sheet and put it in the middle of the oven.

Equipment you will use

Baking Sheet

Wire Rack

Oven

Add the butter to a pot with tight-fitting lid over medium heat.

Ingredients you will need

Butter

Equipment you will use

Pot

Add the orzo to the warm butter and toast for 2 to 3 minutes, then add garlic and stir a minute more.

Ingredients you will need

Butter

Garlic

Toast

Orzo

Add rice and coat in butter. Stir in the stock and the saffron threads and bring to a boil. Reduce the heat to a simmer and cover the pot. Cook the rice until tender, about 17 to 18 minutes.

Ingredients you will need

Saffron

Butter

Stock

Rice

Equipment you will use

Pot

Add the parsley and fluff with a fork.

Ingredients you will need

Parsley

Heat 1/4-inch of oil in a very large skillet over medium heat. Fry the chicken, 2 cutlets at a time, about 3 minutes on each side.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Transfer the first 2 cutlets to the cooling rack in the oven to keep warm while you cook the second batch.

Equipment you will use

Wire Rack

Oven

While the chicken cooks, combine the tomatoes, onions, basil, tarragon, and 2 tablespoons extra-virgin olive oil in a small bowl. Season with salt and pepper, to taste.

Ingredients you will need

Extra Virgin Olive Oil