Almond Crusted Chicken Cutlets with Scallion Beurre Blanc

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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!

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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.

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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.

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Quick, easy and very good. I'll make this again. Sauce is the best.

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Easy and great dinner staple! I will make this again!

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This is delicious! I love the nice crispy coating and nutty flavor. The chicken is juicy and the sauce really brings it all together. It's a hit with the whole family!

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This is the best thing I've ever cooked. I don't mean to over hype it, but this is incredible!! Mainly the sauce. A few things to note...
-I left out the wine and nutmeg. I didn't have it on hand and didn't miss it. Plus, it sounds like a lot of people thought it was "too winey" so that's fine with me.
-I doubled the scallions, I can never have enough onion!
-I used full chicken breasts, so the cooking required further cooking in the oven since the cuts were too thick without burning on the pan.
-The almonds aren't really necessary if you're in a pinch.

The sauce is just incredible. I could pair this with lots of other items like shrimp, grilled chicken, etc. So great!

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Made this tonight, It was excellent, the chicken had great flavor and a nice crispy breading. The Beurre Blanc was great with the chicken. It is a keeper this recipe!!!!
Thanks Rachael.

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Made this tonight, It was excellent, the chicken had great flavor and a nice crispy breading. The Beurre Blanc was great with the chicken. It is a keeper this recipe!!!!
Thanks Rachael.

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Made this tonight, It was excellent, the chicken had great flavor and a nice crispy breading. The Beurre Blanc was great with the chicken. It is a keeper this recipe!!!!
Thanks Rachael.