Almond Crusted Chicken Cutlets with Lemony Greens

Chicken cutlets are flavored with Dijon mustard and coated with almonds, then pan fried to get an incredibly crispy crust. Serve with a fresh and lemony apple, arugula and shaved brussels sprout salad for a refreshing compliment to the crunchy, tender chicken.

A few weeks ago I hopped on my Instagram story to try my hand at making gluten free chicken cutlets, and what resulted was a delicious dinner I’ve already made twice since. Crispy, breaded and pan fried Italian style chicken cutlets are one of my all time favorite dinners, especially in late summer when I serve them with an arugula tomato salad picked fresh from the garden.

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For this recipe, boneless, skinless chicken breasts get thinly sliced and pounded out, then seasoned and coated lightly in flour. Next, they take a dip in an egg wash that’s been seasoned with Dijon mustard. I love the flavor that the mustard adds to the chicken – it really livens it up. The chicken then gets coated in a mixture of ground up almonds, breadcrumbs and spices, and finally pan fried until golden brown, crispy and delicious.

Just like with my favorite traditional Chicken Milanese, these get served up with a crisp and refreshing salad to cut through the rich, fried chicken. For this version, I make the most of late winter produce by combining shaved Brussels sprouts with tart granny smith apples and peppery arugula tossed in a simple lemon Dijon vinaigrette. The textures and flavors of this recipe are an absolute perfect pair. Everything works together so beautifully and leaves nothing to be desired.

Almond Crusted Chicken Cutlets with Lemony Greens

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• Author: Nicole Gaffney
• Total Time: 1 hour
• Yield: 4 servings 1x

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Description

Chicken cutlets are flavored with Dijon mustard and coated with almonds, then pan fried to get an incredibly crispy crust. Serve with a fresh and lemony apple, arugula and shaved brussels sprout salad for a refreshing compliment to the crunchy, tender chicken.

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Ingredients

Units USM Scale 1x2x3x

FOR THE CHICKEN

• 1 1/4 cups Panko breadcrumbs *
• 1 1/4 cups ground almonds (use a blender or food processor to grind them into coarse crumbs)
• 1 teaspoon garlic powder
• 2 teaspoons onion powder
• 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt (plus more for seasoning)
• 1/2 teaspoon freshly ground pepper (plus more for seasoning)
• 1/2 cup all purpose flour
• 3 large eggs
• 3 tablespoons Dijon mustard
• 2 lbs boneless (skinless chicken breasts, sliced and/or pounded out very thin)
• neutral oil for frying (I like grape seed)

FOR THE SALAD

• 6 medium Brussels sprouts (shaved into fine ribbons)
• 2 packed cups arugula
• 1/2 green apple (julienned)
• 1 small shallot (minced)
• 1 tablespoon Dijon mustard
• 2 tablespoons freshly squeezed lemon juice (plus extra lemon wedges for serving)
• kosher salt and freshly ground pepper (to taste)
• 1/4 cup extra virgin olive oil

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Instructions

1. In a large, shallow bowl, mix together the breadcrumbs, almonds, garlic powder, onion powder, dried thyme, 1 teaspoon salt and 1/2 teaspoon pepper.
2. Add the flour to another shallow bowl, then in a third bowl whisk together the eggs and Dijon mustard until well combined.
3. Season each piece of chicken with salt and pepper on both sides.
4. Take a piece of chicken and dip it into the flour to coat on all sides, then tap off the excess. Next, coat it in the egg mixture, let the excess drip off, then place it into the breadcrumb mixture. Be sure to press it down and move it around so that it gets thoroughly coated. Repeat with the remaining pieces.
5. Place a cooling rack over top of a sheet pain and set it next to the stove for draining the cooked chicken.
6. Heat about 1/2 inch of oil in a large, heavy bottomed sauté pan over medium-high heat. Gently place 1-3 chicken breasts down in the hot oil, but don’t overcrowd the pan. Cook until golden brown on each side, then remove to the cooking rack to drain. Repeat with the remaining chicken breasts, wiping out the pan and starting with new oil as needed.
7. While the chicken cooks, make the salad. Add the shaved Brussels sprouts, arugula and apples to a large bowl. In a separate small bowl or jar, whisk together the shallot, Dijon mustard, lemon juice, salt and pepper. Slowly whisk in the olive oil until emulsified, then pour over the salad and toss until everything is nicely coated.
8. Serve almond chicken cutlets hot with salad on the side.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Pan frying
• Cuisine: italian american