Crispy Chicken Cutlets with Basil-Parsley Sauce

Name: Crispy Chicken Cutlets with Basil-Parsley Sauce
Prep time: 33 min
Cook time: 33 min
Total time: 33 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters arborio rice; 237 milliliters loosely packed basil leaves; 237 milliliters Italian bread crumbs; 907 grams chicken cutlets; 710 milliliters chicken stock, 1 quart size box, available in soup aisle of the market; 118 milliliters dry white wine; 2 eggs, beaten; 2 Tbsps chopped flat-leaf parsley; 3 Tbsps all-purpose flour; 1 clove garlic; 1 large clove garlic, finely chopped; 1 lemon, juiced; 1 lemon, zested; 59 milliliters extra-virgin olive oil, eyeball it; 2 Tbsps extra-virgin olive oil; 4 servings Olive oil, for shallow frying; 1 small onion, finely chopped; 59 milliliters grated Parmigiano, a generous handful; 79 milliliters grated Parmigiano, a couple of handfuls; 118 milliliters loosely packed parsley leaves; 237 milliliters tiny frozen peas; 85 grams pine nuts (pignoli); 1 Roma or plum tomato, seeded and finely chopped, for garnish; 2 teaspoons poultry seasoning; 1 teaspoon crushed red pepper flakes; 4 servings Salt and pepper; 4 servings Salt and freshly ground black pepper

Crispy Chicken Cutlets with Basil-Parsley Sauce might be just the main course you are searching for. One portion of this dish contains around 74g of protein, 65g of fat, and a total of 1247 calories. This recipe serves 4. This recipe covers 54% of your daily requirements of vitamins and minerals. If you have salt and pepper, plum tomato, poul

Instructions

Season the cutlets with salt and pepper on both sides turn lightly in flour.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Combine next 7 ingredients in food processor and pulse-process the crumbs to chop the spices, garlic and nuts and evenly distribute the flavors throughout the crumb and cheese mixture.

Ingredients you will need

Cheese

Garlic

Spices

Nuts

Equipment you will use

Food Processor

Transfer the mixture to a plate. Beat eggs in a separate shallow dish.

Ingredients you will need

Egg

Heat a thin layer of oil in a 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 add to the hot oil. Cook cutlets in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cutlets' juices run clear and breading is evenly browned.

Ingredients you will need

Egg

Cooking Oil

Equipment you will use

Frying Pan

Return food processor bowl to base and add basil, parsley and lemon juice.

Ingredients you will need

Lemon Juice

Parsley

Basil

Base

Equipment you will use

Food Processor

Bowl

Add a little salt and pepper. Turn processor on and stream in oil until a loose paste forms.

Ingredients you will need

Salt And Pepper

Cooking Oil

Serve chicken cutlets with a generous amount of basil and parsley sauce poured over the cutlets.

Ingredients you will need

Chicken Cutlet

Parsley

Basil

Sauce

Garnish the chicken with finely chopped Roma tomato.

Ingredients you will need

Roma Tomato

Whole Chicken

Serve Cheesy Risi e Bisi alongside.

Heat a medium skillet over medium high heat.

Equipment you will use

Frying Pan

Add extra-virgin olive oil and garlic and onion and saute, stirring constantly 2 to 3 minutes then add rice and season with a little salt and pepper. Cook another minute or so then add wine and let it completely absorb, 30 seconds.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Garlic

Onion

Rice

Wine

Add about 1 cup chicken stock and stir. Reduce heat a bit to medium. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed. Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it.

Ingredients you will need

Stock