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Crispy Chicken Cutlets with Basil-Parsley Sauce Recipe

Crispy Chicken Cutlets with Basil-Parsley Sauce

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (165)

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Average Rating:

Total Reviews: 165

Showing 41-50 of 165

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  • on August 15, 2007

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    The pignoli, bread crumbs, and parmesan crust go perfect with the basil and parsley pesto. It was very easy to make. Although I had a lot of left over bread crumbs. Keep the leftovers to crust pork chops for the next night.

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  • on August 09, 2007

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    please make this!! it was a HIT!! SOOO tasty!

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  • on August 07, 2007

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    This was excellent for a weeknight. If you aren't up to the risotto, use Rachel's Cheesy Orzo recipe.

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  • on July 31, 2007

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    I made this the first time after watching Rachel make it on TV. It is one of my family's all time favorites! I use the risotto recipe for a number of different meals because it is so versatile.

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  • on July 24, 2007

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    This recipe was very good. It's a new way to serve chicken breast that isn't bland at all.

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  • on July 07, 2007

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    Nice & easy recipe. Chicken was very tasty and tender. But, next time I will cut chicken in bite size for extra crunch.

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  • on June 12, 2007

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    chicken was little dry, but the sauce was tangy and fresh-tasting

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  • on May 27, 2007

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    Great taste and presentation. Served it several times now and my family keeps requesting it. Delicious! I am going to try the breading on fish soon.

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  • on April 27, 2007

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    Never made the basil sauce for the chicken, but the chicken itself is excellent....like it too without the lemon zest.

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  • on April 24, 2007

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    Everything was great. I cut up the leftover chicken and put it in my salad and used the leftover sauce as salad dressing.

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