Best Chicken Cutlet With Almond Butter Sauce Recipes

Almond Crusted Chicken Cutlets with Scallion Beurre Blanc image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

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.

Almond Flour Chicken Cutlets image

Provided by Taylor O'Halloran

Number Of Ingredients 7

3 lbs chicken breast
1/3 cup almond milk (sub whole milk)
3/4 cup almond flour
1/2 tbsp Italian seasoning
1/2 tsp garlic powder
1 pinch sea salt
3-4 tsp ghee (sub regular butter)

Steps:

Start by slicing the chicken breast into 4-5 thin cutlets.
Then prepare a large plate with the almond milk and a separate large plate with the almond flour and spices.
On the stove, place a large pan over low-medium heat and melt the ghee butter in the pan.
Then dip a chicken cutlet into the almond milk then the almond flour mix until covered completely. Place the cutlet in the pan and repeat until all cutlets are cooking.
Cook the chicken for 4-5 minutes on each side until completely cooked. If you have one, use a food thermometer for ensure the cutlets are at an inner temp of at least 165.
Remove from the pan and enjoy!