Name: Seared Chicken Cutlets with Basil
Total time: 50 min
Ingredients: 4 (6- to 8-ounce) boneless skinless chicken breasts , trimmed; 1 teaspoon table salt; ½ teaspoon red pepper flakes; ½ cup all-purpose flour; 6 tablespoons extra-virgin olive oil , divided; 2 garlic cloves , minced; 2 cups (2 ounces) fresh basil leaves; 2 tablespoons pine nuts, toasted; 1 tablespoon balsamic vinegar; 1 ounce Parmesan cheese , shaved with vegetable peeler

Why This Recipe Works

To add some flair to one of our go-to weeknight favorites (simple pan-seared chicken cutlets), we used the main elements of a classic pesto—basil, pine nuts, olive oil, garlic, and Parmesan cheese—to build a topping in the residual heat of the skillet after cooking the chicken. Our initial objective had been a pan sauce, but we found that by wilting basil leaves as we might wilt baby spinach, we ended up with a beautiful topping that provided robust, aromatic flavors in every bite.

Before You Begin

Toast the pine nuts in a dry skillet over medium heat, stirring often, until they are lightly browned and fragrant. You can substitute chopped almonds or walnuts for the pine nuts. You will need about 4 ounces of fresh basil (sold in sprigs), or several average bunches, to yield 2 cups of leaves; be sure the basil is very fresh, or it might oxidize slightly as it wilts.

Instructions

Halve chicken breasts horizontally to form 8 cutlets. Place cutlets between sheets of plastic wrap and gently pound to even ¼-inch thickness. Pat chicken dry with paper towels and arrange in even layer on large plate. Sprinkle cutlets on both sides with salt and pepper flakes and refrigerate for 15 to 30 minutes.

Spread flour in shallow dish. Working with 1 cutlet at a time (do not pat them dry), dredge cutlets in flour, shaking gently to remove excess, and transfer to clean, large plate.

Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until just smoking. Place 4 cutlets in skillet and cook until spotty brown on first side, about 2 minutes. Flip cutlets and cook until second side is spotty brown and cutlets are cooked through, about 2 minutes. Transfer to serving platter. Repeat with 2 tablespoons oil and remaining 4 cutlets. (Do not wipe skillet clean between batches unless flour has burned.)

Off heat, add remaining 2 tablespoons oil and garlic to oil remaining in skillet and cook, using residual heat, until garlic is pale golden, about 1 minute. Add basil and toss constantly with tongs until basil is wilted but still bright green, about 30 seconds. Stir in pine nuts and vinegar. Spoon basil mixture over chicken. Top with Parmesan and serve.