Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix flour, Parmesan, parsley and pepper in plastic food-storage bag.

    Advertisement
Instructions Checklist
  • Combine basil, olives, pine nuts, 2 tablespoons olive oil, vinegar, capers, garlic and red pepper in a bowl. Beat eggs in shallow dish.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Coat cutlets in flour mixture, shaking off excess. Dip in eggs.

Instructions Checklist
  • Heat remaining tablespoon oil and butter in large nonstick skillet over medium heat. Add cutlets, working in batches if necessary; cook 2 to 3 minutes on each side, until cooked through and browned. Remove to platter; keep warm.

Instructions Checklist
Instructions Checklist
  • Cook tomato in skillet over medium heat 1 to 2 minutes, until softened. Add basil mixture; cook 1 minute, until just warmed through.

Instructions Checklist
  • To serve, spoon tomato-basil mixture over cutlets. Garnish with basil, if desired. Serve immediately.

Nutrition Facts

386 calories; 27 g total fat; 7 g saturated fat; 178 mg cholesterol; 484 mg sodium. 9 g carbohydrates; 1 g fiber; 27 g protein;

Reviews