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Crispy Chicken Cutlets with Basil-Parsley Sauce (Rachael Ray) Recipe

Crispy Chicken Cutlets with Basil-Parsley Sauce (Rachael Ray) Recipe

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Crispy Chicken Cutlets with Basil-Parsley Sauce (Rachael Ray)

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Ingredients:

Serving

2 lb chicken cutlets
salt and pepper
3 to 4 tbsp all-purpose flour
1 cup italian bread crumbs
1/3 to 1/2 cup grated parmigiano , a couple of handfuls
1 tsp crushed red pepper flakes
2 tsp poultry seasoning
1 clove garlic
1 (3-oz) jar pine nuts ( pignoli)
1 lemon , zested
2 eggs, beaten
olive oil , for shallow frying
1 cup loosely packed basil leaves
1/2 cup loosely packed parsley leaves
1/2 lemon, juiced
salt and freshly ground black pepper
1/4 cup extra-virgin olive oil , eyeball it
1 roma or plum tomato, seeded and finely chopped, for garnish
2 tbsp extra-virgin olive oil
1 large clove garlic, finely chopped
1 small onion, finely chopped
1 cup arborio rice
salt and pepper
1/2 cup dry white wine
3 to 4 cups chicken stock , 1 quart size box, available on soup aisle of the market
1/4 to 1/3 cup grated parmigiano , a generous handful
2 tbsp chopped flat-leaf parsley
1 cup tiny frozen peas

Directions:

Basil- Parsley Sauce:
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.
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 amount of basil and parsley sauce poured over the cutlets. Garnish the chicken with finely chopped Roma tomato. Serve Cheesy Risi e Bisi alongside.
Cheesy Risi e Bisi:
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.
Yield: 4 servings as a side dish
Prep Time: 5 minutes
Cook Time: 18 minutes
Inactive Prep Time:
Ease of preparation: easy

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1668.47 Kcal (6986 kJ)
Calories from fat	836.65 Kcal
		% Daily Value*
Total Fat	92.96g	143%
Cholesterol	235.26mg	78%
Sodium	2070.07mg	86%
Potassium	1107.5mg	24%
Total Carbs	130.88g	44%
Sugars	23.51g	94%
Dietary Fiber	6.76g	27%
Protein	68.96g	138%
Vitamin C	28.5mg	47%
Iron	5.8mg	32%
Calcium	212.7mg	21%

Amount Per 100 g
Calories	206.71 Kcal (865 kJ)
Calories from fat	103.66 Kcal
		% Daily Value*
Total Fat	11.52g	143%
Cholesterol	29.15mg	78%
Sodium	256.47mg	86%
Potassium	137.21mg	24%
Total Carbs	16.21g	44%
Sugars	2.91g	94%
Dietary Fiber	0.84g	27%
Protein	8.54g	138%
Vitamin C	3.5mg	47%
Iron	0.7mg	32%
Calcium	26.4mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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