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Try this Crispy Chicken Cutlets with Basil-Parsley Sauce recipe, or contribute your own.
Cuisine: Main Ingredient: Chicken
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Season the cutlets with salt and pepper on both sides then turn lightly in flour.
Combine next 7 ingredients in food processor and pulse the crumbs to chop the spices, garlic, and nuts
and evenly distribute the flavors throughout the crumb and cheese mixture. Transfer the mixture to a plate.
Beat eggs in a separate shallow dish.
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 dd 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.
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 with a generous amount of basil and parsley sauce poured over the cutlets. Garnish the
chicken with finely chopped tomato. Serve Cheesy Risi e Bisi alongside.
Cheesy Risi e Bisi:
Heat a medium skillet over medium high heat, Add EVOO , 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. 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.
When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas and stir to combine and to heat peas through.
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