2 pounds chicken cutlets
Salt and pepper
3 to 4 tablespoons all-purpose flour
1 cup Italian bread crumbs
1/3 to ½ cup grated Parmigiano, a couple handfuls
1 teaspoon crushed red pepper flakes
2 teaspoons poultry seasoning
1 clove garlic
1 (3-once) jar pine nuts (pignoli)
1 lemon, zested
2 eggs, beaten
Olive oil, for shallow frying
1 cup loosely packaged basil leaves
½ cup loosely packed parsley leaves
½ lemon, juiced
Salt and freshly ground black pepper
¼ cup extra-virgin olive oil
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 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 bowl.
Heat a thin layer of oil in a large skillet, just enough to coat the bottom of the pan, over medium high heat. Coat the cutlets in eggs then breading and add to hot oil. Cook cutlets in a single layer, in 2 batches if necessary, for abut 3 or 4 minutes on each side, until cutlets’ juices run clear and breading in 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. Serves 6.