2 pounds chicken cutlets
Salt and pepper
3-4 tablespoons all-purpose flour
1 cup Italian bread crumbs
1/3-1/2 cup grated Parmigiano Reggiano (a couple of handfuls)
1 teaspoon crushed red pepper flakes
2 teaspoons poultry seasoning
1 clove garlic
1 jar pine nuts, also called pignoli (3 ounces)
1 lemon, zested
2 eggs, beaten
Extra virgin olive oil (EVOO), for shallow frying
1 cup loosely packed basil leaves
1/2 cup loosely packed parsley leaves
1/2 lemon, juiced
Salt and freshly ground black pepper
1/4 cup extra virgin olive oil (EVOO)
1 Roma or plum tomato, seeded and finely chopped, for garnish
Season the cutlets with salt and pepper on both sides; turn lightly in flour.
Combine next seven 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 EVOO 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 EVOO. Cook cutlets in a single layer, in two batches if necessary, about 3-4 minutes on each side, until their 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 EVOO 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.