88 cutlets with rosemary and Recipes

fennel bulb with stalks, extra-virgin olive oil, chicken cutlets, kosher salt, divided, dried rosemary, crushed, freshly ground black pepper, dry white wine, fat-free , lower-sodium chicken broth, raisins, red wine vinegar, pine nuts, toasted

vine-ripened tomatoes, sliced in half vertically , cores and seeds removed, salt and freshly ground black pepper to taste, extra-virgin olive oil, chicken cutlets, pounded thin, plain low-fat yogurt, unseasoned bread crumbs, zest of 1 lemon, grated, fresh rosemary, finely chopped, grated parmesan, baguette , cut in half lengthwise, handful fresh baby arugula

racks of lamb , about 4 cutlets on each, mango chutney, fresh parsley, chopped, shallots , small, pumpkin, parsnips, carrots, olive oil, garlic cloves, rosemary, salt, fresh ground black pepper

chicken thighs , cutlets, lemons, prosciutto, garlic cloves, peeled, sliced, fresh sage leaf, fresh marjoram, fresh rosemary leaves, salt , to taste, lemon pepper , to taste, olive oil, extra fresh sage or marjoram leaves, to garnish

four 4-oz boneless, skinless chicken breast cutlets, kosher salt and freshly ground black pepper, whole wheat flour, extra-virgin olive oil, low-sodium chicken broth, sun-dried tomatoes (not packed in oil; not rehydrated), finely chopped or very thinly sliced, chopped fresh rosemary, white button or cremini (baby bella) mushrooms, sliced, sweet marsala wine, unsalted butter, roughly chopped fresh flat-leaf parsley

boneless skinless chicken cutlet (4 breasts), flour (1 bowl, about 1 cup), butter, parsley, garlic powder, sauterne (white, dry ), lemon juice, russet potatoes, olive oil, fresh thyme, fresh rosemary, oregano, basil, black pepper, sea salt