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PHPRecipeBook 4.09

Recipe Name: Crispy Chicken Cutlets Submitted by: Kevin J. Wangler
Source: Rachael Ray Source Description: http://www.foodnetwork.com/recipes/rachael-ray/crispy-chicken-cutlets-with-basil-parsley-sauce-recipe/
Ethnicity: American Last Modified: 2/20/2011
Base: Chicken Comments:
Course: Entree Not yet tried 
Difficulty: Easy
Preparation Time: 0 Minutes
Number of Servings: 4

Ingredients:
2 Pound(s) chicken cutlets
2 Teaspoon(s) salt
2 Teaspoon(s) black pepper
1 Cup(s) Italian-style bread crumbs
1/2 Cup(s) grated parmesan cheese
1 Teaspoon(s) crushed red pepper flakes
2 Teaspoon(s) poultry seasoning
1 Clove(s) garlic
3 Ounce(s) pine nuts
1 zested lemon
2 beaten egg
4 Tablespoon(s) flour
1/4 Cup(s) olive oil
Directions:
Season the cutlets with salt and pepper on both sides turn lightly in flour.

Combine next 7 ingredients in food processor and pulse-process the crumbs to chop the spices, garlic and nuts and evenly distribute the flavors throughout the crumb and cheese mixture. Transfer the mixture to a plate. Beat eggs in a separate shallow dish.

Heat a thin layer of oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium high heat. Coat the cutlets in eggs then breading and add to the hot oil. Cook cutlets in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cutlets' juices run clear and breading is evenly browned.

Serve chicken cutlets with a generous amount of basil and parsley sauce poured over the cutlets (See Basil-Parsley Sauce related recipe). Garnish the chicken with finely chopped Roma tomato (optional). Serve Cheesy Risi e Bisi alongside (See Risi e Bisi related recipe).

Basil-Parsley Sauce ( Required ) :
1 Cup(s) basil leaves
1/2 Cup(s) parsley flakes
1/2 juiced lemon
1 Teaspoon(s) salt
1 Teaspoon(s) black pepper
1/4 Cup(s) olive oil
Directions:
In food processor, add basil, parsley and lemon juice. Add a little salt and pepper. Turn processor on and stream in oil until a loose paste forms.

Cheesy Risi e Bisi ( Add to shopping list ) :
2 Tablespoon(s) extra virgin olive oil
1 Clove(s) large garlic
1 small white onion
1 Cup(s) arborio rice
1/2 Cup(s) white cooking wine
1 Teaspoon(s) black pepper
1 Quart(s) chicken broth
1/3 Cup(s) grated parmesan cheese
2 Tablespoon(s) parsley flakes
1 Cup(s) tiny frozen peas
Directions:
Heat a medium skillet over medium high heat.

Add extra-virgin olive oil and garlic and onion and saute, stirring constantly 2 to 3 minutes then add rice and season with a little salt and pepper.

Cook another minute or so then add wine and let it completely absorb, 30 seconds.

Add about 1 cup chicken stock and stir. Reduce heat a bit to medium.

Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed. Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it.

When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas and stir to combine and to heat peas through.

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