Almond Crusted Chicken Cutlets with Scallion Beurre Blanc

Show: Episode:

Picture of Almond Crusted Chicken Cutlets with Scallion Beurre Blanc Recipe Photo: Almond Crusted Chicken Cutlets with Scallion Beurre Blanc Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 113 Reviews
Total Time:
25 min
Prep
10 min
Cook
15 min
Yield:
4 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 113 reviews

  • on March 20, 2013

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 30, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 22, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.