Been a couple of days...Last Friday 10/7 was the day I had dinner out and ready to be cooked and our power went out so we went to the World Food Festival for dinner. Saturday 10/8 we went to see Michael. I had a huge lunch and so we just did leftovers for dinner. Finally Sunday 10/9 I cooked dinner (I did cook breakfast Saturday morning and lunch on Sunday also).

For dinner on Sunday we had:

Crispy Chicken Cutlets with Basil-Parsley Sauce

Recipe courtesy Rachael Ray

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Crispy Chicken Cutlets with Basil-Parsley SauceRecipe courtesy Rachael Ray

Ingredients

• 2 pounds chicken cutlets
• Salt and pepper
• 3 to 4 tablespoons all-purpose flour
• 1 cup Italian bread crumbs
• 1/3 to 1/2 cup grated Parmigiano, a couple of handfuls
• 1 teaspoon crushed red pepper flakes
• 2 teaspoons poultry seasoning
• 1 clove garlic
• 1 (3-ounce) jar pine nuts (pignoli)
• 1 lemon, zested
• 2 eggs, beaten
• Olive oil, 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, eyeball it
• 1 Roma or plum tomato, seeded and finely chopped, for garnish

Directions

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 dish.

Heat a thin layer of oil 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 oil. Cook cutlets in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cutlets' 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 oil until a loose paste forms.

Serve chicken cutlets with a generous amount of basil and parsley sauce poured over the cutlets.

Inactive Prep Time:

Ease of preparation: easy

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Ingredients

• 2 pounds chicken cutlets
• Salt and pepper
• 3 to 4 tablespoons all-purpose flour
• 1 cup Italian bread crumbs
• 1/3 to 1/2 cup grated Parmigiano, a couple of handfuls
• 1 teaspoon crushed red pepper flakes
• 2 teaspoons poultry seasoning
• 1 clove garlic
• 1 (3-ounce) jar pine nuts (pignoli)
• 1 lemon, zested
• 2 eggs, beaten
• Olive oil, 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, eyeball it
• 1 Roma or plum tomato, seeded and finely chopped, for garnish

Directions

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 dish.

Heat a thin layer of oil 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 oil. Cook cutlets in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cutlets' 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 oil until a loose paste forms.

Serve chicken cutlets with a generous amount of basil and parsley sauce poured over the cutlets.