Seared Chicken Cutlets
Seared chicken cutlets with basil is a delicious and simple dish that is perfect for any occasion. It is a dish that is easy to prepare, yet has a flavor that will impress anyone who tries it. Chicken cutlets are a versatile ingredient that can be cooked in many ways, but searing them with basil brings out a unique and delicious taste that will leave you wanting more.
Ingredients
- 4 Chicken breast-boneless/skinless
- 1 Tsp Salt
- 1/2 Tsp Red pepper flakes
- 1/2 Cup All-purpose flour
- 6 Tbsp Olive oil-divided
- 2 Cloves Garlic-minced
- 2 Cups Basil leaves
- 2 Tbsp Pine nuts-toasted
- 1 Tbsp Balsamic vinegar
- 1 Oz Parmesan cheese-shaved
Instructions
- Halved chicken horizontally to make 8 breasts. Place each cutlet into a gallon ziploc bag or between plastic wrap to pound thin, 1/4" thick. Pat chicken dry with paper towels and place in a single layer on a plate. Sprinkle on both sides with salt and red pepper flakes. Place in refrigerator for 30 minutes.
- Make the dredge by spreading out flour in a shallow dish and season with salt and pepper. Dredge each cutlet in flour on both sides, shaking to remove excess flour. Transfer cutlets to a clean plate.
- Heat 2 tablespoons oil in a 12" nonstick skillet over high heat. Place 4 cutlets in the skillet and cook until browned. Transfer to serving platter and repeat with the remaining cutlets.
- Off heat add remaining oil and the garlic and cook until garlic is a golden color. Add basil and toss until basil is wilted and bright green, about 30 seconds. Stir in pond nuts and vinegar. Then spoon over cutlets and top with Parmesan.