Crispy Chicken Cutlets With Basil Parsley Sauce Recipes

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CRISPY CHICKEN CUTLETS WITH BASIL-PARSLEY SAUCE



Crispy Chicken Cutlets With Basil-parsley Sauce image

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.

Provided by Valerie in Florida

Categories     Poultry

Time 33m

Yield 4 serving(s)

Number Of Ingredients 18

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

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Steps:

  • 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.

Nutrition Facts : Calories 706.5, Fat 35.4, SaturatedFat 4.9, Cholesterol 237.7, Sodium 718.3, Carbohydrate 34.1, Fiber 5.1, Sugar 3.5, Protein 64.7

CRISPY CHICKEN CUTLETS WITH BASIL-PARSLEY SAUCE



Crispy Chicken Cutlets with Basil-Parsley Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 28

2 pounds chicken cutlets
Salt and pepper
3 to 4 tablespoons all-purpose flour
1 cup Italian bread crumbs
1/3 to 1/2 cup grated Parmigiano, a couple of handfuls
1 teaspoon crushed red pepper flakes
2 teaspoons poultry seasoning
1 clove garlic
1 (3-ounce) jar pine nuts (pignoli)
1 lemon, zested
2 eggs, beaten
Olive oil, for shallow frying
1 cup loosely packed basil leaves
1/2 cup loosely packed parsley leaves
1/2 lemon, juiced
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil, eyeball it
1 Roma or plum tomato, seeded and finely chopped, for garnish
2 tablespoons extra-virgin olive oil
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 to 4 cups chicken stock, 1 quart size box, available in soup aisle of the market
1/4 to 1/3 cup grated Parmigiano, a generous handful
2 tablespoons chopped flat-leaf parsley
1 cup tiny frozen peas

Buy All Ingredients

Steps:

  • Season the cutlets with salt and pepper on both sides turn lightly in 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. 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 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.
  • 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 Roma tomato. Serve Cheesy Risi e Bisi alongside.
  • Heat a medium skillet over medium high heat. 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. 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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