Crispy Chicken Cutlets with Basil-Parsley Sauce

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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

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 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