Food Network: Crispy Chicken Cutlets with Basil-Parsley Sauce

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Crispy Chicken Cutlets with Basil-Parsley Sauce
Recipe courtesy Rachael Ray

Ingredients
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

Basil- Parsley Sauce:
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

Instructions
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.

Cheesy Risi e Bisi:
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 on 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

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.

Yield: 4 servings as a side dish
Prep Time: 5 minutes
Cook Time: 18 minutes
Inactive Prep Time:
Ease of preparation: easy