Chicken Cutlets with Raspberries, Lemon Rice & Green Beans Gremolata + Valentines Day Dessert Ideas
My Carolina Kitchen
My Carolina Kitchen
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Ingredients

  • 12 thin skinless, boneless chicken cutlets or 6 whole chicken breasts (12 halves), skinless, boneless, and pounded thin (1/4 inch)
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 3 tablespoons raspberry vinegar
  • ½ cup dry white wine
  • 1 ½ cups fresh or frozen raspberries, thawed if frozen
  • 1 knob of cold, unsalted butter
  • Finely chopped fresh flat-leaf parsley for garnish
  • A few fresh raspberries for each serving as a garnish
  • 1 pound French green beans, trimmed
  • Kosher salt
  • 2 teaspoons minced garlic (2 cloves)
  • 1 tablespoon grated lemon zest (2 lemons)
  • 3 tablespoons minced fresh flat-leaf parsley
  • 3 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons toasted pine nuts (I used a mixture of toasted almonds, walnuts, and pistachios)
  • 2½ tablespoons good extra virgin olive oil
  • Kosher salt and freshly ground black pepper

Instructions

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