Almond Crusted Chicken Cutlets with Scallion Beurre Blanc

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We served this chicken with fresh asparagus and egg noodles.

First off, the chicken is excellent. I only had 6 cutlets making 1 1/4 lb. My trick with cooking chicken is that once you start to see cooked meat about halfway up the side, that's when it's time to flip cutlets. Then you wait roughly three minutes and move them to the oven. REMEMBER your stove/pans/oven will vary a great deal from what Rachel has on the set. If you're worried about doneness, get a digital meat thermometer. We have an excellent one we picked up at Target for $15.

The almonds and nutmeg add a nice flavor and crunch to the bread crumbs and we'll definitely play with almond coating again.

The sauce. I too was worried about the thinness but a little bit goes a REALLY long way.

We used a reisling instead of a beurre blanc because that's what we had in the house. Our sauce ended up mild but slightly sweet and the scallions are an absolute must. Slightly boring by itself but really tasty on the chicken and noodles. I've used extra sauce on spaghetti noodles at lunch the next day and leftover cheese tortellinis from a later supper.

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delicious!

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I love chicken and love to bread the prepackaged cutlets I purchase so this was a nice twist on plain bread crumbs! I didn't have any problem with burning. The sauce was easy and thickened nicely--it's not supposed to be bechamel thick. Served this up with mashed potatos and asparagus---sauce was good on asparagus, too! I also get the turkey cutlets, so I think I might try this with those also!

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The sauce mixed with the almond crusted chicken tastes great. I think I'm partial to the smell of the buerre blanc sauce cooking no matter what you add to it so that alone could have swayed my opinion. This was easy to make and cooked quickly. If anyone had trouble with the chicken not being done enough, they probably didn't have thin enough cutlets and/or aren't capable of eyeing up the chicken to know that it's been cooked. The instructions tell you that you should have eight cutlets out of 1 and 1/4 lbs of chicken...that's pretty thin and they should cook pretty quickly. That's to say that each cutlet should be no more than 1/2 inch thick at it's greatest girth.

My wife and I just had our kitchen redone so I've been trying recipes off this website and some others as our kitchen has become more conducive to cooking and I've always wanted to know how to cook. There's been quite a learning curve in the beginning but as I've learned the art of simmering sauces to proper reduction and getting a good feel for the rate of cooking based on our stove and the stainless steel pans I've found that each meal gets easier and cooking any meal more than once offers a better understanding of prep and cook times so that it all is done much quicker.

Another thing being learned through all of this is that all meats and vegetables require their own cutting style in order to efficiently cut them as needed for a recipe. Try different styles and note the ones that work best with each.

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This quickly became my family's new favorite meal. I made it with 9 chicken cutlets and actually made 4x the sauce since eveyone had said it wasn't enough, though I only used 1 stick of butter total (not 4. The sauce itself was boring on its own, but when combined with the almond chicken it was perfect--a pleasant surprise as I expected it to be a bust! I felt the sauce was actually too thin no matter how long I simmer it so I added a slurry to thicken it which worked well. I also cooked each cutlets in the fry pan and then baked them all for about 30 minutes which helped maintain the crispiness of the breading because I found when using the fry pan the breading started to burn if I tried to let the chicken cook completely there, or else it needed too much oil to prevent the burning. THe oven did the trick and everyone was very happy with how crispy it was. I garnished with extra cut scallions and almonds--very nice presentation. The almond breading with a hint of nutmeg was such a nice flavor- well done Rachel!

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I've been trying new recipes every day from this food network website. This one my husband can't stop raving about. I didn't have almonds on hand, so I used pecans, the cutlets turned out fabulous. And the sauce, was out of this world, with the scallions in the beurre blanc. Yum, yum,yum, yum, yum!

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I followed the recipe exactly as written. 3 tablespoons of oil in pan. Pan on medium high heat, cook chicken 3 minutes on each side.
The chicken is burnt on both sides and raw in the middle.

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my 8 year old helped me prepare this recipe... it was easy and SO delicious! I was afraid of serving my kids & picky husband and onion sauce but they all loved it! Thanks Rach!

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this was GREAT! the only changes i made was I added the entire remaining wine mixture instead of just 2 tablespoons to the drippings in the pan. The most inexperienced cook will be able to impress friends and family

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I just made this for dinner and followed the recipe exactly, including the tip about taking the sauce off the heat for the last bit of butter. It was wonderful. I wanted to taste it but waited till we were all seated at the table together.... Good news, We lika the sauce!!!!!