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Category: Chicken
Prep Time: Cook Time: Total Time:
For The Cutlets:
4 boneless, skinless chicken cutlets pounded to equal thickness of about 1/2 inch thick
1/2 cup all-purpose flour seasoned with salt & pepper
3 cups stale bread cubes
1 teaspoon grated lemon zest
1 teaspoon chopped red chile pepper (optional)
3 tablespoons chopped fresh parsley
1/2 cup grated parmesan cheese
1/4 cup pine nuts
Sea salt
Cracked black pepper
2 large eggs
2 tablespoons butter
2 tablespoons olive oil
For the peperonata:
2 to 3 sweet red peppers
1 hot banana peppers (optional)
3 tablespoons olive oil
1 small onion, peeled & thinly sliced
Salt & pepper
2 cloves minced garlic
1 cup chopped tomatoes
3 tablespoons fresh chopped parsley
2 teaspoons capers
Wash and dry all of the peppers. Cut off the tops, and cut in half, removing seeds and membranes and slice into 1/2 inch strips. Heat the olive oil in a large, heavy pan, and add the onions, garlic and peppers. Cook for about 10 minutes on medium low heat, stirring frequently, until both the onions and peppers have softened and taken on some color. Add the tomatoes, and reduce heat to a simmer. Season with salt and pepper and cook for an additional 20 minutes or so until tender crisp, adding a little water if the mixture seems to be drying out too much. Add the parsley and capers, and cook an additional minute or two. Taste once more, and adjust seasonings if needed. Remove from the heat and allow to come to room temperature.
Place the bread cubes, lemon zest, chile pepper, parsley, grated cheese, sea salt and pepper in the food processor. Pulse until finely blended. Add the pine nuts and pulse just until the nuts are coarsely chopped. Place the seasoned flour in a plastic bag, and add one chicken cutlet at a time, tossing to lightly coat in flour. Continue with the remaining cutlets. Beat the eggs and dip each of the cutlets first into the eggs, then the breadcrumbs and then lightly press with your fingertips to help the crumbs adhere. Refrigerate the chicken for one hour to allow the crumb coating to set.
Preheat the oven to 375 degrees. Place the butter and olive oil in a flat casserole dish or pan large enough to hold all of the cutlets and place the cutlets on top. Cook for 10 minutes until the cutlets are browned on one side and turn. Cook an additional 8 to 10 minutes or until the cutlets are cooked through. Serve a cutlet on each plate topped with a scoop of the peperonata on top.
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CRISPY CHICKEN CUTLETS WITH PEPERONATA
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Category: Chicken
Prep Time: Cook Time: Total Time:
For The Cutlets:
4 boneless, skinless chicken cutlets pounded to equal thickness of about 1/2 inch thick
1/2 cup all-purpose flour seasoned with salt & pepper
3 cups stale bread cubes
1 teaspoon grated lemon zest
1 teaspoon chopped red chile pepper (optional)
3 tablespoons chopped fresh parsley
1/2 cup grated parmesan cheese
1/4 cup pine nuts
Sea salt
Cracked black pepper
2 large eggs
2 tablespoons butter
2 tablespoons olive oil
For the peperonata:
2 to 3 sweet red peppers
1 hot banana peppers (optional)
3 tablespoons olive oil
1 small onion, peeled & thinly sliced
Salt & pepper
2 cloves minced garlic
1 cup chopped tomatoes
3 tablespoons fresh chopped parsley
2 teaspoons capers
Wash and dry all of the peppers. Cut off the tops, and cut in half, removing seeds and membranes and slice into 1/2 inch strips. Heat the olive oil in a large, heavy pan, and add the onions, garlic and peppers. Cook for about 10 minutes on medium low heat, stirring frequently, until both the onions and peppers have softened and taken on some color. Add the tomatoes, and reduce heat to a simmer. Season with salt and pepper and cook for an additional 20 minutes or so until tender crisp, adding a little water if the mixture seems to be drying out too much. Add the parsley and capers, and cook an additional minute or two. Taste once more, and adjust seasonings if needed. Remove from the heat and allow to come to room temperature.
Place the bread cubes, lemon zest, chile pepper, parsley, grated cheese, sea salt and pepper in the food processor. Pulse until finely blended. Add the pine nuts and pulse just until the nuts are coarsely chopped. Place the seasoned flour in a plastic bag, and add one chicken cutlet at a time, tossing to lightly coat in flour. Continue with the remaining cutlets. Beat the eggs and dip each of the cutlets first into the eggs, then the breadcrumbs and then lightly press with your fingertips to help the crumbs adhere. Refrigerate the chicken for one hour to allow the crumb coating to set.
Preheat the oven to 375 degrees. Place the butter and olive oil in a flat casserole dish or pan large enough to hold all of the cutlets and place the cutlets on top. Cook for 10 minutes until the cutlets are browned on one side and turn. Cook an additional 8 to 10 minutes or until the cutlets are cooked through. Serve a cutlet on each plate topped with a scoop of the peperonata on top.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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