Crispy Chicken Cutlets With Spicy Tomato Sauce Tarifi

Malzemeler

• . For The Cutlets: 4 Chicken Cutlets, 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 Sauce: 1 (26 Ounce) Can Chopped Imported Italian Tomatoes (I Also Like Pomi Brand Boxed Tomatoes), 2 Cloves Garlic, Minced, 2 Tablespoons Olive Oil, 3 Tablespoons Chopped Fresh Parsley, 1/3 Cup Chopped Kalamata Olives, 3 Tablespoons Capers, Red Pepper Flakes To Taste, Sea Salt, Cracked Black Pepper

Hazırlanışı

1. Place the bread cubes, lemon zest, chile pepper, parsley, grated cheese, sea salt and pepper in the food processor, and pulse until finely blended. Add the pine nuts and pulse just until the nuts are coarsely chopped. Beat the eggs and dip the cutlets first into the eggs, then the breadcrumbs and 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 400 degrees F. 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 10 minutes or until the cutlets are cooked through. To prepare the sauce, heat the oil in a small saucepan until hot. Add the garlic and cook just until it is sizzling. Add the tomatoes, salt, pepper, red pepper flakes, and basil, and cook for about 15 minutes on low heat just until the sauce begins to thicken. Remove from the heat, stir in the olives, parsley, and capers and keep warm. Serve the cutlets with a scoop of warm tomato sauce on each.

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