RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6482
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| Recipe Name: |
Crispy Chicken Cutlets with Basil-Parsley Sauce - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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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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| 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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