Crispy Chicken Cutlets With Basil-Parsley Sauce Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons extra-virgin olive oil

Salt and pepper

Salt and freshly ground black pepper

3 to 4 cups chicken stock, 1 quart size box, available on soup aisle of the market

1 (3-ounce) 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 pounds chicken cutlets

1 large clove garlic, finely chopped

1 teaspoon crushed red pepper flakes

1 cup arborio rice

1/2 cup dry white wine

2 tablespoons 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 tablespoons all-purpose flour

1/4 cup extra-virgin olive oil, eyeball it

2 teaspoons 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

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