Preparation Time~20 minutes
|1 1/2 lbs||chicken breast||cut into cutlets and pounded flat|
|2 tbsp||olive oil|
|several leaves||fresh basil|
|to taste||salt and pepper|
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.