This is very similar to the earlier recipe I posted (cutlets with basil and lemon) but I have removed the lemon and didn't use the oil/butter as a sauce. Rather just dipped the chicken in it and used the wilted basil as a topping. It yields a more basil flavored and not lemony chicken. And is easier with the removed step. I reused the olive oil and butter mixture for broccoli and spinach (see my posted recipe for that).

Click the image to view a gallery of images for this recipe!

Source

Preparation Time~20 minutes

Serves~4-6 people

1. Cut the chicken into medium sized cutlets and pound roughly flat. Salt and pepper them on both sides to taste.

2. Melt the butter in the olive oil. Do not let it burn, but make sure it's hot. About medium heat, but keep and close eye and don't be afraid to reduce to low if the oil starts to bubble or the butter begins to burn.

3. Place as many cutlets into the oil as you can with out them touching. Let them cook on one side (2-4 minutes). Then flip them and do the same on the other side. Remove them from the pan and place on a plate covered by foil. Repeat until all of the chicken is cooked.

4. Cut the basil leaves into long thin strips. Turn the heat down to low. Place the strips into the oil and mix. Take each chicken cutlet and turn it a few times in the oil and basil mixture. As soon as all of the chicken has gone for a dip, remove the basil and sprinkle it over the top of the chicken.