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Almond Chicken Cutlets
This crispy almond crusted chicken features a nutty coating that locks in juicy tenderness, paired with a bright apple and Brussels sprout slaw for the perfect fresh contrast. This easy recipe transforms ordinary chicken breasts into an elevated weeknight dinner that's both impressive and simple!
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- pan
- stove
📝 Preparation Steps
1
Prepare the Breading Station
2
In a large shallow bowl, mix the Panko breadcrumbs, ground almonds, garlic powder, onion powder, thyme, 1 teaspoon kosher salt, and ½ teaspoon pepper.
garlic powder1 teaspoononion powder1 teaspoonkosher salt (plus more for seasoning)1 teaspoonkosher salt and freshly ground pepper (to taste)
3
Add the flour to a second shallow bowl.
4
In a third bowl, whisk together the eggs and Dijon mustard until smooth.
large eggs3Dijon mustard1 tablespoon
5
Prep the Chicken
6
Season both sides of each chicken breast with salt and pepper.
7
Working one piece at a time, dredge the chicken in the flour, shaking off the excess. Dip into the egg mixture, letting any excess drip off, then coat thoroughly in the breadcrumb mixture, pressing to adhere. Set aside and repeat with the remaining pieces.
8
Fry the Chicken
9
Place a wire rack over a sheet pan and set it near the stove for draining the cooked chicken.
10
Heat about ½ inch of neutral oil (such as grapeseed) in a large, heavy-bottomed sauté pan over medium-high heat.
11
Working in batches to avoid overcrowding, carefully lay 1–3 chicken cutlets in the hot oil. Fry until golden brown and crisp on both sides, then transfer to the wire rack to drain. Repeat with remaining chicken, wiping out the pan and adding fresh oil as needed between batches.
12
Make the Salad
13
While the chicken cooks, add the shaved Brussels sprouts, arugula, and julienned apple to a large bowl.
medium Brussels sprouts (shaved into fine ribbons)6
14
In a small bowl or jar, whisk together the minced shallot, Dijon mustard, lemon juice, salt, and pepper. Slowly drizzle in the olive oil, whisking constantly until the dressing is emulsified. Pour over the salad and toss to coat evenly.
Dijon mustard1 tablespoon
15
Serve
16
Serve the crispy almond chicken cutlets hot, with the fresh Brussels sprout and arugula salad on the side. Add extra lemon wedges for squeezing, if desired.
Nutrition Facts
calories
796 kcal
fat Content
41 g
serving Size
1 serving
fiber Content
8 g
sugar Content
7 g
sodium Content
1204 mg
protein Content
66 g
trans Fat Content
0.05 g
cholesterol Content
268 mg
carbohydrate Content
42 g
saturated Fat Content
6 g
unsaturated Fat Content
32 g
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