Sautéed Chicken Cutlets with Sun-Dried Tomato Sauce (Complete Med Test Kitchen p. 291)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook bread, pine nuts, and 1 tablespoon oil in 12-inch skillet over medium heat, stirring constantly, until bread and pine nuts are lightly toasted, about 3 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Transfer mixture to food processor and pulse until coarsely chopped, about 5 pulses. Add tomatoes, sundried tomatoes, vinegar, salt, basil, and remaining tablespoon oil to processor. Pulse until finely chopped, 5-8 pulses. Transfer sauce to a bowl and set aside for serving. (Sauce can be refrigerated for up to 2 days.)

Step 2

Cut chicken horizontally into 2 thin cutlets, then cover with plastic wrap and pound to uniform 1/4-inch thickness. Pat cutlets dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet and cook without moving, until browned on the first side, about 2 minutes. Flip cutlets and continue to cook until opaque on second side, about 30 seconds. Transfer chicken to serving platter and tent loosely with aluminum foil. Repeat with remaining cutlets and remaining 2 teaspoons oil. Serve with sauce.