Photo: Almond Crusted Chicken Cutlets with Scallion Beurre Blanc Recipe
Ingredients
- 2 scallions, whites and greens, very finely chopped
- 1/2 cup dry white wine - eyeball it
- 4 tablespoons heavy cream
- 1 large egg
- 8 pieces chicken breast cutlets, 1 1/4 pounds
- 1/2 cup sliced almonds
- 1/2 cup plain bread crumbs
- 1/4 teaspoon grated nutmeg, eyeball it
- Salt and pepper
- 1/4 cup light extra-virgin olive oil or vegetable oil, 4 turns of the pan
- 1 stick cold butter, cut into pieces
Directions
Combine the scallions, white wine and 2 tablespoons cream in a saucepan over medium heat and reduce to 1/4 cup liquid, 5 to 6 minutes.
While the sauce is working, beat egg and set chicken into it. Combine almonds, bread crumbs, nutmeg, salt and pepper, to taste, in a food processor and grind to combine. Cover a plate with plastic wrap to make for easy clean up after breading and pour almond and bread crumb mixture onto it. Remove chicken from the egg and coat in the bread crumb mixture.
Preheat oven to 250 degrees F.
Heat 3 tablespoons, 3 turns of the pan, oil in a large nonstick skillet over medium to medium high heat. Add cutlets and cook 3 minutes on each side, transfer to a plate and cover with foil and keep warm in the oven. Repeat with remaining chicken.
Whisk 2 tablespoons cream into the sauce, a splash. Lower the heat on the sauce and whisk the butter into pot until it has incorporated. Remove from heat and season with salt and pepper, to your taste.
Place 2 cutlets on each dinner plate and spoon a little beurre blanc sauce down over top of the cutlets.
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By courts23
Fort Edward, NY
on March 20, 2013
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Love the crust formed by the breadcrumbs and almonds. I like leaving the almonds a little more coarse than I get from a food processor, so I usually roughly chop them and then combine with the breadcrumbs and other ingredients. The sauce is the highlight of the meal. My family loves scallions so I use 4 or 5 instead of 2 and usually add extra cream so there's enough for them to clean off their plates when the chicken's gone!
By jk.bockholt_126...
Montgomery, 83
on July 30, 2012
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I made this last night for my husband and myself and we were very underwhelmed. The sauce was too thin, even though I let it reduce. Where was the garlic? She always adds garlic. I grated a little bit into the sauce hoping to kick it up a little in flavor. I thought with 111 reviews, mostly 5 stars, that this would be a winner. So disappointed! Taking it out of my recipe box and will not make again. Beware of the "stars" they can be deceiving.
By MsMotherNature
on February 22, 2012
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Not my favorite. I made this for my husband and I last night. For him - I made the recipe exactly as written. For myself, being a vegetarian, I substituted seitan for chicken. We were both luke warm on the dish and I wouldn't make it again. The sauce is tasty, but the chicken/seitan fell flat. It was not very flavorful at all. It actually tasted better with the seitan than the chicken, but still not a winner. Without the sauce, it's a very boring dish and with it, it's still average and not worth the hassle. Also, I agree with some of the other reviews - the sauce is way too thin without a thickening agent such as a rue or even just some wondra flour.
Read all 113 reviews