A good chicken cutlet is every home chef’s staple meal. It’s easy to prepare and tastes great. A usual cutlet is a thin slice of chicken breast, breaded and pan fried in some olive oil. Adapted from a Rachel Ray recipe, these Almond Crusted Cutlets will add a crunchy twist to your dish and give inspiration for the rest of your meal.
Usually when shopping at Whole Foods I always grab packs of boneless, skinless chicken breasts. I rarely buy cutlets. So to make the breast pieces thin like a cutlet without pounding them to a pulp I just butterfly each breast. Depending on your preference, either keep the breast “butterflied” or cut the breast down the middle to make two separate, thin slices of chicken.
Make an egg wash by cracking and beating two eggs (or more depending on how much chicken you’re preparing) in a deep dish. In a separate dish mix about 1 cup of flour, 1 tablespoon of paprika, salt and pepper. Then in a food processor pulse up 1 ½ cups of peeled almonds, ½ cup of panko bread crumbs and 1 bunch of parsley or whatever fresh herb that’s on hand. Make this the consistency of breadcrumbs and put into a separate dish.
Turn on your skillet to medium, medium-high heat and add about 3 – 4 tablespoons of olive oil. Season the chicken with salt and pepper. One at a time, dip and coat each chicken piece in the flour, the eggs then the “almonds-crumbs.” Add the coated chicken to the skillet and cook on both sides until golden brown.