1/3 to 1/2 cup grated Parmigiano, a couple of handfuls
1 teaspoon crushed red pepper flakes
2 teaspoons poultry seasoning
1 clove garlic
1 (3-ounce) 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
1/4 cup extra-virgin olive oil, eyeball it
1 Roma or plum tomato, seeded and finely chopped, for garnish
Instructions
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.
Originally Submitted
12/21/2012
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