This recipe was adapted by myself from one by Rachel Ray.
Here’s What You’ll Need:
- 1 quart Homemade Organic Marinara Sauce
- 4 boneless, skinless organic pastured chicken breasts (6-8 ounces each), rib meat removed
- Real Salt
- Organic freshly ground peppercorn blend
- 1-1/2 cup Homemade Organic Breadcrumbs; *OR use Homemade Organic Seasoned Breadcrumbs and omit the fresh herbs
- 1/2 cup freshly grated organic Parmigiano Reggiano cheese, plus some for garnish
- 1 tablespoon organic fresh Italian flat leaf parsley, finely chopped, *OR 1 tsp. dried organic parsley flakes
- 1 sprig organic fresh organic rosemary, finely chopped; *OR 1 Tbsp. organic dried rosemary
- 1 tablespoon fresh organic thyme, finely chopped; *OR, 1 tsp. organic dried thyme leaves
- 1 teaspoon organic granulated onion
- 1 teaspoon organic granulated garlic
- 2 teaspoons grated organic lemon zest
- 1/2 – 1 cup organic unbleached white flour, for dredging
- 1-2 large organic pasture eggs, beaten (use one at a time)
- 1/2 cup organic extra virgin olive oil or home rendered schmaltz for shallow frying
- A few leaves of fresh organic basil
- 1 lb. organic linguine noodles
Here’s How I do it:
- Cut into the fat, rounded side of each chicken breast to butterfly them open; Cut each breast in half crosswise.
- Gently pound them into very thin cutlets and season with salt and pepper on each side.
- Combine breadcrumbs with the grated Parmigiano Reggiano, herbs, granulated onion and garlic, and lemon zest.
- Line up three dishes to dredge the cutlets; one with flour, one with the egg and one with the herbed breadcrumbs.
- Pre-heat the oven to 200°F and place a metal rack on a baking sheet to keep the cutlets warm while preparing them in batches.
- Heat a shallow layer of oil or schmaltz(1/8-1/4-inch) in a very large skillet over medium to medium-high heat.
- Heat the marinara sauce over medium heat in a small pot.
- Bring a large pot of water to a boil with a pinch of salt for the pasta. Cook the pasta to al dente.
- While the water is coming to a boil and the pasta cooks, coat the chicken cutlets in flour and shake off the excess; drop them in the egg and drain the excess and then coat them evenly in the breadcrumb mixture.
- Saute the cutlets one or two at a time for 3 minutes on each side.
- Keep the finished cutlets warm in oven as you finish the rest.
- To serve, place a large cutlet on a plate and top with a ladle of sauce, some Parmigiano Reggiano cheese and garnish with a basil leaf.