RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2117
| View Recipe |
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| Recipe Name: |
Crispy Chicken Cutlets with Basil-Parsley Sauce |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-06-06
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.66
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Cheesy Risi e Bisi |
| Comments: |
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Ingredients:
2 Pounds chicken breast, boneless, skinless cut into cutlets
1 to taste salt and pepper
-1 fl oz oil, olive for frying
1 Cup basil, fresh loosely packed
0.5 Cup parsley, flat-leaf loosely packed
1 to taste salt and pepper
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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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Cheesy Risi E Bisi (Arborio Rice and Peas)
(Add to shopping list) :
1 to taste salt and pepper
2 Tablespoons parsley, flat-leaf chopped
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Directions:
Heat a medium skillet over meadium-high heat. Add oil and garlic and onion and saute, stirring constantly, 2 to 3 minutes.
Add rice and season with a little salt and pepper. Cook another minutes or so, then add wine and cook until wine is completely absorbed, 30 seconds. Add about 1 cup broth and stir. Reduce heat to medium and cook until broth is absorbed, stirring often. Continue adding 1/2 cup broth each time liquid becomes completely absorbed, stirring all the while. Use as much broth as is necessary to result in creamy, slightly chewy rice; this should take about 22 minutes. If making chicken, work in it while the rice continues to cook.
When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas and stir to combine and heat peas through. |
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| Nutrition per Serving: |
| Calories: |
645 |
Total Carbs: |
27.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
198.0 |
Fat: |
35.7 |
Protein: |
51.61 |
| Fiber: |
3.94 |
Sodium: |
125.75 |
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