Chicken Cutlets on Spaghettini with Toasted Pine Nuts and Raisins

Chicken Cutlets on Spaghettini with Toasted Pine Nuts and Raisins

Lyn found this in the Boston Globe the only change we would make is add sundried tomatoes and add when the raisins are added.

The key to a romantic dinner at home is to keep it simple. Something quick can be just as impressive and elegant as a restaurant meal. For this dish, take thinly sliced chicken breasts and serve them with a white wine sauce made with pine nuts and raisins. If you can’t find ready-sliced skinless, boneless chicken cutlets, ring the butcher’s bell and ask the butcher to slice some or slice your own at home; one pound of chicken yields about four cutlets. Coat the chicken cutlets lightly with seasoned flour and pan-fry them. Take them out of the pan and start the sauce. Toast pine nuts first with a touch of garlic (hey, if you’re both eating it at the same time, nothing to worry about). Add raisins, rosemary, and white wine, simmer the sauce, reheat the chicken in it, and swirl in butter off the heat. Serve the cutlets on spaghettini; you can boil it while you cook the chicken. You’ve got the rest of the bottle of wine that didn’t go into the pot, a nice dish, and a quiet table away from the craze of a crowded restaurant.

Ingredients

  • ½ cup flour
  • Salt and pepper, to taste
  • 1-pound skinless, boneless chicken breasts, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons pine nuts
  • 1 clove garlic, finely chopped
  • 2 tablespoons raisins
  • 1 tablespoon chopped fresh rosemary
  • 1 cup white wine
  • 2 tablespoons butter, cut up
  • ¼ pound spaghettini (This is #3 spaghetti)
  • 1 tablespoon chopped fresh parsley

How

1. In a shallow bowl, mix the flour with salt and pepper. Dredge each cutlet in the flour and shake lightly to remove the excess.

2. In a large skillet over medium-high heat, heat the oil. Add the chicken and cook for 3 to 5 minutes on each side, or until golden. Transfer the chicken to a plate.

3. Add the pine nuts to the pan, and toast for 3 minutes, or until they are aromatic and just beginning to brown. Add the garlic and cook, stirring often, for 2 minutes.

4. Add the raisins, rosemary, and wine. Bring to a simmer and return the chicken to the pan. Simmer for 5 minutes. Remove the pan from the heat, and stir in the butter. Swirl the pan gently until the butter is incorporated.

5. Bring a large pot of salted water to a boil. Add the spaghettini and cook, stirring occasionally, for 9 to 10 minutes, or until it is tender but still has some bite. Drain without rinsing and divide between two plates. Spoon chicken cutlets and sauce on each and sprinkle with parsley.

Pan fry 3-5 minutes until golden and remove to plate
Toast pine nuts then add wine, raisins, rosemary bring to boil and then bring to simmer
Swirl in butter add chicken back in and simmer for 5-9 minutes
place chicken on top of bed of spaghettini and top with sauce
Sprinkle with chopped parsley and serve. we served with a slow rise olive bread from Nashoba Brook Bakery

What the heck is slow rise and what are some Benefits of Slow Rise Breads?

Oven-fried Chicken Cutlets

This is a healthier version of my pan-fried chicken cutlets. I also like to use the tenders the same way to make chicken fingers.

Oven-fried Chicken Cutlets

Ingredients

  • Boneless skinless chicken breast split and tenders removed. (depends on how many you are feeding or cooking to freeze)
  • 1 cup whole wheat flour
  • 2 eggs to start
  • 1-2 Tbsp. Tabasco or hot sauce per 2 eggs (optional). Note: I add, it does not give the heat but adds to the flavor.
  • 2 cups whole wheat Italian bread crumbs to start. Note: You can actually use whatever type of breadcrumbs season yourself does not have to be Italian.
  • Salt and pepper to taste.
  • Olive oil 3 Tbsp. to start

To start you may have to add more of these items depending on the batch size.

How

Pound the chicken breasts between two pieces of plastic wrap to about ¼ inch and cut in half

Set up the assembly line in three shallow dishes (pie plates), flour in one, lightly beaten eggs with optional tabasco sauce in another, bread crumbs in the last.

Preheat oven to 350°

Dredge a chicken cutlet in flour shake off excess place in egg covering wiggle around to cover flip over and wiggle, move to bread crumbs cover completely all side and place on a plate. Repeat.

  • Note: I use one hand to do this it does cake up on the fingers.
  • Depending on the batch size. I believe if you have a bowl of water next to you can rinse then dry your hand after each piece but heck I just go for it washing my hands every once in a while.

Place in a single layer on baking sheet, lightly spray  the tops of cutlets and back until golden brown about 20-25 minutes (with or without parchment paper). The cutlet will feel firm when done and you can always cut one open to get an idea of time/doneness got to feed the chef right? No wonder I am not hungry when it hits the table.

There are so many ways to serve these, plain, with sauce, use to make quick chicken parmesan, in a sandwich with lettuce, tomatoes and roasted peppers…….

Pan-fried Chicken Cutlets

I remember going to my in-laws and Sunday dinner where mounds of homemade lasagna, meatballs, pasta, brasciol, mineste soup little meatballs, greens OMG all those Italian delights covering every open inch of the table. Mom would be up at 4 AM pans clanging, blender whirling and soon that sauce was simmering it was not long before you woke to the smells and you snuck in dipped a piece of bread into the sauce for a quick breakfast appetizer.   I must have gained 5 lbs. every time we ventured to Maine for the weekend.

Although a small part of the meal it is something that stuck with me and became a staple of our diet only to be modified when we had to get healthier see Oven-baked Chicken fried cutlets.

Pan-fried Chicken Cutlets

Ingredients

  • Boneless skinless chicken breast split and tenders removed. (depends on how many you are feeding or cooking to freeze)
  • 1 cup flour
  • 2 eggs to start
  • 1-2 Tbsp. Tabasco or hot sauce per 2 eggs (optional). Note: I add, it does not give the heat but adds to the flavor.
  • 2 cups Italian bread crumbs to start. Note: You can actually use whatever type of breadcrumbs season yourself does not have to be Italian.
  • Salt and pepper to taste.
  • Olive oil 3 Tbsp. to start

How

Pound the chicken breasts between two pieces of plastic wrap to about ¼ inch and cut in half

Set up the assembly line in three shallow dishes (pie plates), flour in one, lightly beaten eggs with optional tabasco sauce in another, bread crumbs in the last.

Heat 3 Tbsp. olive oil in fry pan over medium heat then lower slightly we you add the chicken.

Dredge a chicken cutlet in flour shake off excess place in egg covering wiggle around to cover flip over and wiggle, move to bread crumbs cover completely all side and place on a plate. Repeat.

  • Note: I use one hand to do this it does cake up on the fingers.
  • Depending on the batch size. I believe if you have a bowl of water next to you can rinse then dry your hand after each piece but heck I just go for it washing my hands every once in a while.

Anyway when you get 4 ready add to the heated oil and fry about 2-3 minutes per side depending on the thickness until golden brown. The cutlet will feel firm when done and you can always cut one open to get an idea of time/doneness got to feed the chef right? You will mostly likely want to turn the heat lower after the 1st or 2nd batch. Depending on batch side you can clean the pan out from time to time with a wad of paper towels.

Place cook cutlets on a paper towel to absorb excess oil.

There are so many ways to serve these, plain, with sauce, use to make quick chicken parmesan, in a sandwich with lettuce, tomatoes and roasted peppers…….