Crispy Chicken Cutlets With Basil-parsley Sauce Recipe

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Details

27 Ingredients

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