Ingredients:
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Directions:
Season cutlets with salt and pepper on both sides. Place flour in a shallow dish and turn cutlets lightly in flour.
Combine breadcrumbs, cheese 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 cutlets 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 per 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 oil until a loose paste forms.
Serve chicken cutlets with a generous topping of basil and parsley sauce. Garnish with tomato. |
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