Seared Chicken Cutlets with Basil

When I first moved to Georgia, I had heard that March 15th was the final frost date for my area.  I'm not sure where I got this information but I always followed the rule and eagerly planted my garden on March 16th. 🌱 Well, I found out the hard way that the 3/15 frost date was inaccurate information.🫤   

I must be slow to catch on because the first year I lost my plants to frost, I chalked it up to a fluke.🥶  But I'm not one to be discouraged easily so I continued to follow the March 15 rule for the next couple of years and I lost my Spring crop due to frost nearly every single year.  In my defense, I had good intentions of waiting later each year but without fail I was deceived by the beautiful, warm Georgia March days.🌞  

This is the year.  I'm determined to actually wait until April 15th before start digging in my garden.👩🏻‍🌾 As anxious as I am to get my basil, my mint and my cilantro in the ground so I can start using fresh herbs in my recipes again - I'm forcing myself to wait a few extra days - just to be safe.   

The truth is that I have bought some plants that I intend to put in my garden but for the next 2 weeks, they'll be living safely on my porch - or inside if we get another freeze.  I love to use fresh herbs when I cook and I just couldn't wait any longer to make some of my favorite recipes - like these seared chicken cutlets with basil.  

Seared Chicken Cutlets with Basil
4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 cup flour
6 Tablespoons olive oil
2 garlic cloves, minced
2 cups fresh basil
2 Tablespoons walnuts
1 Tablespoon balsamic vinegar
1 ounce parmesan cheese, shredded

Slice chicken breasts in half horizontally to make 8 cutlets. Pound to 1/4" thickness.  

Pat dry and sprinkle with salt and red pepper flakes.  Refrigerate 15-30 minutes.

Dredge each cutlet in flour.  

Heat 2 T. oil in skillet.  Add 4 cutlets and cook 2 minutes on each side. 

Transfer to serving platter and repeat with remaining cutlets. 

Add 2 T. oil and garlic to skillet and cook 1 minute.  Add basil and cook until wilted.  Stir in walnuts and vinegar.

Spoon basil mixture over chicken and sprinkle with parmesan. 

​Ciao!

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