Rosemary, Parmigiano, and Pine Nut Breaded Chicken Cutlets with Fennel Slaw

Name: Rosemary, Parmigiano, and Pine Nut Breaded Chicken Cutlets with Fennel Slaw
Yield: 4 servings
Ingredients: 2 fennel bulbs; 1 red bell pepper, cored, seeded, and thinly sliced; 1 cup shredded carrots (available on the produce aisle of the supermarket); 1/2 small red onion, thinly sliced; 1/2 cup fresh flat-leaf parsley leaves (2 generous handfuls), chopped; Salt and freshly ground black pepper; 2 tablespoons balsamic vinegar (eyeball it); 3 tablespoons extra-virgin olive oil (EVOO) (eyeball it); Zest and juice of 1 lemon; 1 cup Italian-style bread crumbs (eyeball it); 1/2 cup grated Parmigiano-Reggiano (a couple of generous handfuls); 1 teaspoon crushed red pepper flakes; 2 sprigs fresh rosemary, leaves stripped off stems; 1 garlic clove, peeled; 3 ounces pine nuts (pignoli) (a generous handful); 2 eggs; 1 1/2 pounds chicken breast cutlets; 3 to 4 tablespoons all-purpose flour; Vegetable oil, for shallow frying

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

2 fennel bulbs

1 red bell pepper, cored, seeded, and thinly sliced

1 cup shredded carrots (available on the produce aisle of the supermarket)

1/2 small red onion, thinly sliced

1/2 cup fresh flat-leaf parsley leaves (2 generous handfuls), chopped

Salt and freshly ground black pepper

2 tablespoons balsamic vinegar (eyeball it)

3 tablespoons extra-virgin olive oil (EVOO) (eyeball it)

Zest and juice of 1 lemon

1 cup Italian-style bread crumbs (eyeball it)

1/2 cup grated Parmigiano-Reggiano (a couple of generous handfuls)

1 teaspoon crushed red pepper flakes

2 sprigs fresh rosemary, leaves stripped off stems

1 garlic clove, peeled

3 ounces pine nuts (pignoli) (a generous handful)

2 eggs

1 1/2 pounds chicken breast cutlets

3 to 4 tablespoons all-purpose flour

Vegetable oil, for shallow frying

Preparation

Step 1
For the fennel slaw, cut both bulbs of fennel into quarters. Remove the core from each quarter with an angled cut into each piece. Slice the fennel across into super-thin pieces and add to a salad bowl. Add the bell peppers, carrots, onions, parsley, salt, pepper, balsamic vinegar, EVOO, and the juice of 1/2 lemon. Toss to coat and let the slaw marinate while you prepare the chicken.
Step 2
Combine the bread crumbs, Parmigiano, red pepper flakes, rosemary, garlic, pine nuts, and lemon zest in a food processor and pulse to evenly distribute the flavors throughout the crumb and cheese mixture. Transfer the mixture to a plate. Beat the eggs in a separate shallow dish with a splash of water. Season the cutlets with salt and pepper on both sides and turn lightly in the flour.
Step 3
Heat 1/2 inch of vegetable oil in a large skillet over medium to medium-high heat. Coat the seasoned and floured cutlets in eggs and then in breading and add to the hot oil. Cook the cutlets in a single layer, in 2 batches if necessary, for about 3 or 4 minutes on each side, until the juices run clear and the breading is evenly browned.
Step 4
Squeeze the juice of the remaining 1/2 lemon over the cutlets. Serve the chicken cutlets with a generous portion of the fennel slaw on top or on the side.

Rachael Ray 365: No Repeats

TagsCutlet Rosemary Herbs & Spices Parmesan Cheese Dairy Pine Nut Nut Chicken Breast Chicken Poultry Fennel Root Vegetable Vegetable Main Dinner Dairy Free Fry Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes