Crispy Chicken Cutlets with Basil-Parsley Sauce
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INGREDIENTS 2 pounds chicken cutlets
Salt and freshly ground black pepper
3 to 4 tablespoons all-purpose flour
1 cup Italian bread crumbs
1/3 to 1/2 cup grated Parmigiano Reggiano cheese
1 teaspoon crushed red pepper flakes
2 teaspoons poultry seasoning
1 clove garlic
1 (3-ounce) jar pine nuts
Grated zest of l lemon
2 eggs, beaten
Olive oil, for frying
1 plum tomato, seeded and finely chopped, for garnishSAUCE
1 cup loosely packed basil leaves
1/2 cup loosely packed fresh flat-leaf parsley leaves
Juice of 1/2 lemon
Salt and freshly ground black pepper, to taste
1/4 cup extra-virgin olive oilSeason cutlets with salt and pepper on both sides. Place flour in a shallow dish and turn cutlets lightly in flour.
Combine bread crumbs, cheese, red pepper flakes, poultry seasoning, garlic, pine nuts, and lemon zest in a food processor and pulse-process to evenly mix. Transfer the mixture to a plate.
Beat eggs in a separate shallow dish.
Heat a thin layer of oil, just enough to coat the bottom of the pan, in a large skillet over medium to medium-high heat. Coat cutlest in eggs then breading and place in hot oil. Cook cutlets in a single layer, in 2 batches if necessary, until breading is evenly browned and cutlets' juices run clear, 3 to 4 minutes on each side. Remove to a plate and tent with aluminum foil to keep warm.
MAKE THE SAUCE - 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 olive oil until a paste forms.
Serve chicken cutlets with a generous topping of basil and pasley sauce. Garnish with tomato.
Makes 4 servings