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Crispy Chicken Cutlets with Basil-Parsley Sauce


  • 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

Basil-Parsley Sauce:

  • 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.