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1
Season the cutlets with salt and pepper on both sides turn lightly in flour.
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2
Combine next 7 ingredients in food processor and pulse-process the crumbs to chop the spices, garlic and nuts and evenly distribute the flavors throughout the crumb and cheese mixture.
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3
Transfer the mixture to a plate.
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4
Beat eggs in a separate shallow dish.
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5
Heat a thin layer of oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium high heat.
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6
Coat the cutlets in eggs then breading and add to the hot oil.
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7
Cook cutlets in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cutlets' juices run clear and breading is evenly browned.
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8
Return food processor bowl to base and add basil, parsley and lemon juice.
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9
Add a little salt and pepper.
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10
Turn processor on and stream in oil until a loose paste forms.
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11
Serve chicken cutlets with a generous amount of basil and parsley sauce poured over the cutlets.
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12
Garnish the chicken with finely chopped Roma tomato.
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13
Serve Cheesy Risi e Bisi alongside.
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14
Heat a medium skillet over medium high heat.
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15
Add extra-virgin olive oil and garlic and onion and saute, stirring constantly 2 to 3 minutes then add rice and season with a little salt and pepper.
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16
Cook another minute or so then add wine and let it completely absorb, 30 seconds.
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17
Add about 1 cup chicken stock and stir.
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18
Reduce heat a bit to medium.
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19
Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed.
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20
Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it.
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21
When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas and stir to combine and to heat peas through.
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22
Ease of preparation: easy
