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PHPRecipeBook 4.09

Recipe Name: Basil-Parsley Sauce Submitted by: Administrator
Source: Rachael Ray Source Description:
Ethnicity: American Last Modified: 2/20/2011
Base: Other Comments:
Course: Sauce Not yet tried 
Difficulty: Easy
Preparation Time: 1-10 Minutes
Number of Servings: 4

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
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.

Crispy Chicken Cutlets ( Add to shopping list ) :
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
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).

Scale this recipe to Servings [?]