Seared Chicken Cutlets with Basil

Name: Seared Chicken Cutlets with Basil
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 4 pieces Chicken Breast (4 (6- to 8-ounce) boneless skinless chicken breasts, trimmed); 1 tsp Table Salt (1 teaspoon table salt); ½ tsp Red Pepper Flakes (½ teaspoon red pepper flakes); ½ cup All-Purpose Flour (½ cup all-purpose flour); 6 tbsp Extra Virgin Olive Oil (6 tablespoons extra-virgin olive oil, divided); 2 pieces Garlic (2 garlic cloves, minced); 2 cup Basil (2 cups (2 ounces) fresh basil leaves); 2 tbsp Pine Nuts (2 tablespoons pine nuts, toasted); 1 tbsp Balsamic Vinegar of Modena (1 tablespoon balsamic vinegar); 1 oz Parmesan Cheese (1 ounce Parmesan cheese, shaved with vegetable peeler)

Seared Chicken Cutlets with Basil - Main Courses (Italian)

50 minItalian

Servings4

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Egg Free

Steps

1Halve chicken breasts horizontally to form 8 cutlets. Place cutlets between sheets of plastic wrap and gently pound to even ¼-inch thickness. Pat chicken dry with paper towels and arrange in even layer on large plate. Sprinkle cutlets on both sides with salt and pepper flakes and refrigerate for 15 to 30 minutes.
2Spread flour in shallow dish. Working with 1 cutlet at a time (do not pat them dry), dredge cutlets in flour, shaking gently to remove excess, and transfer to clean, large plate.
3Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until just smoking. Place 4 cutlets in skillet and cook until spotty brown on first side, about 2 minutes. Flip cutlets and cook until second side is spotty brown and cutlets are cooked through, about 2 minutes. Transfer to serving platter. Repeat with 2 tablespoons oil and remaining 4 cutlets. (Do not wipe skillet clean between batches unless flour has burned.)
4Off heat, add remaining 2 tablespoons oil and garlic to oil remaining in skillet and cook, using residual heat, until garlic is pale golden, about 1 minute. Add basil and toss constantly with tongs until basil is wilted but still bright green, about 30 seconds. Stir in pine nuts and vinegar. Spoon basil mixture over chicken. Top with Parmesan and serve.