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