My Carolina Kitchen

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

Overall rating 4 1 ratings

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