Crispy Chicken Cutlets with Basil-Parsley Sauce

Crispy Chicken Cutlets with Basil-Parsley Sauce

Ready in 1 hour

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Top-ranked recipe named "Crispy Chicken Cutlets with Basil-Parsley Sauce"

4 avg, 1 review(s) 100% would make again


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2 lbs chicken cutlets
salt & pepper
3-4 Tbsp all purpose flour
1 cup Italian bread crumbs
1/3 - 1/2 cup parmesan cheese; grated
1 tsp crushed red pepper flakes
2 tsp poultry Seasoning
1 clove garlic
3 oz pine nuts
1 ea lemon; zested
2 Eggs; beaten
Basil Parsley Sauce
1 cup basil; loosely packed
1/2 cup parsley; loosely packed
1/2 lemon; juiced
salt & pepper; to taste
1/4 cup EVOO
1 ea Roma tomato; seeded and finely chopped
Cheesy Risi e Bisi
2 Tbsp EVOO
1 large clove Garlic; finely chopped
1 small onion; finely chopped
1 cup Arborio Rice
Salt and pepper
1/2 cup dry white wine
3-4 cups chicken stock
1/4 - 1/3 cup parmesan; grated
2 Tbsp flat-leaf parsley; chopped
1 cup tiny frozen peas

Original recipe makes 4 Servings



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.


Added on Award Medal

The complete plate photo by jlburgart jlburgart

Chicken photo by jlburgart jlburgart

risotto photo by jlburgart jlburgart

Calories Per Serving: 1493 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This chicken is oh so crispy and yummy. We all loved it.
jlburgart 2 years ago
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