Crispy Chicken Cutlets With Basil Parsley Sauce Recipes

Steps:

• Season cutlets with salt and pepper on both sides and turn lightly in flour.
• Combine next 7 ingredients in food processor and pulse process the crumbs to chop up the spices, garlic and nuts and evenly distribute the flavors throughout the crumb and cheese nixture.
• Transfer this mixture to a plate.
• Beat eggs in separate shallow dish.
• Heat a thin layer of oil in 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 then add to the hot oil.
• Cook cutlets in a single layer, in two batches if necessary about 3-4 minutes on each side.
• 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 witha generous amount of basil and parsley sauce poured over the cutlets.
• Garnish the chicken with finely chopped Roma tomato.

Steps:

• Beat the eggs and 1 tablespoon water in a shallow bowl. Set aside until ready to fry.
• In a food processor, pulse the breadcrumbs with the parsley, pecorino, granulated garlic and salt until just incorporated. Transfer the breadcrumbs to a shallow dish.
• Cut the chicken breasts in half crosswise. On a sturdy cutting board, place a piece of chicken between 2 pieces of plastic wrap. Using a mallet or other blunt object, pound the chicken into a flat piece about 1/8-inch to 1/4-inch thick. Repeat with the remaining chicken.
• Heat 1 cup olive oil to 350 degrees F in a 14-inch cast-iron pan with the garlic cloves. Line a sheet tray with a wire rack.
• Working in an assembly line, dredge the cutlets in the egg and then the breading. Double-bread by going back to the egg wash and back into the breading. Add the first piece of breaded chicken to the preheated oil along with 1/2 stick butter. Once the butter is mostly melted, add another piece of chicken. Fry until an internal temperature of 160 degrees F is reached, 2 to 3 minutes on each side. Add more oil and butter to the pan as needed while you fry the rest of your batches, allowing the oil to come back to heat between batches. Rest on the wire rack.
• Meanwhile, preheat a 10-inch cast-iron pan over medium-high heat until hot, then place the lemon halves, cut-side down, directly in the pan and allow to caramelize, 1 to 2 minutes. Reserve for garnish.
• Place the chicken cutlets on a large platter and garnish with freshly grated pecorino, parsley leaves and caramelized lemon halves.

Steps:

• Flatten chicken to 1/4-in. thickness. In a shallow bowl, lightly beat egg white. In another shallow bowl, combine the pecans, flour, salt and pepper. Dip chicken in egg white, then coat with pecan mixture. Let stand for 5 minutes., In a large skillet, brown chicken in butter and oil over medium heat for 4-6 minutes on each side or until juices run clear.