Last night, I made a Rachael Ray recipe that I saw on her show a few weeks back. I have some pine nuts that I need to use up, so I thought I'd give it a try. And I used some of the locally-raised, free-range, hormone/antibiotic-free chicken that I bought this summer at the farmers' markets. This is basically just another way to fry chicken. Its very good! Lots of flavor with the nuts, herbs, and cheese in the crust. And the chicken stayed so moist. We all loved it!! Definitely something I'll make again. Next time I might try making nuggets with the coating for a fun meal for Carson.
Pine Nut Chicken Cutlets
1/2 loaf crusty bread or stale white bread, torn into pieces
1/4 cup pine nuts
2 tablespoons fresh thyme, finely chopped
1/4 cup flat-leaf parsley, very finely chopped
1/2 cup grated Parmigiano-Reggiano cheese, divided
4 pieces boneless, skinless chicken breasts
Salt and pepper
Flour, about 3/4 for dredging chicken plus 2 tablespoons
2 large eggs, beaten with a splash of water
Preheat oven to 350ºF.
Toast bread until golden. Place toasted bread in food processor and add pine nuts. Pulse-grind the bread and nuts into crumbs. Pour crumbs onto plate and combine with thyme and parsley (reserving a sprinkle for cauliflower), half of the grated cheese and zest of 1 lemon. Halve the chicken breasts across and gently pound them out between parchment or plastic wrap. Season the cutlets, 8 pieces in total, with salt and pepper. Coat chicken in flour, then egg, then breadcrumbs and reserve.
Heat 1/2 inch olive oil and shallow fry the cutlets 3-4 on each side in 2 batches. Reserve the cooked cutlets on rack placed over baking sheets. Serve 2 cutlets per person with a wedge of lemon along side.