Crispychickencutletswithbasilparsleysauce Recipes

CRISPY CHICKEN CUTLETS WITH BASIL-PARSLEY SAUCE

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.

CRISPY CHICKEN CUTLETS WITH BASIL-PARSLEY SAUCE

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.

CRISPY CHICKEN CUTLETS

Steps:

• Preheat the oven to 350 degrees F. Set a wire rack in a rimmed baking sheet.
• Pound each chicken breast between two sheets of plastic wrap to an even 1/4-inch thickness. Sprinkle each with some thyme and a generous pinch of salt and pepper. Put the breadcrumbs, flour and eggs in 3 separate shallow dishes. Coat each piece of chicken first in the flour, shaking off any excess, and then dip into the egg and finally transfer to the breadcrumbs, pressing to coat well. Set the pieces aside on a plate.
• Working in batches, heat 3 tablespoons of the oil in a large skillet over medium heat. Add one piece of chicken and cook until browned and crispy, flipping once, 2 to 3 minutes per side. Transfer to the prepared baking sheet and repeat with the remaining oil and chicken. Transfer the chicken to the oven and bake until hot and cooked through, about 5 minutes. Season with salt and serve with lemon wedges.