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.
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.
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Almond Crusted Chicken Cutlets with Lemony Greens
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Omnivore, Gluten-Free
Description
Crispy almond-crusted chicken cutlets are paired with a vibrant lemon-dressed salad of shaved Brussels sprouts, arugula, and apple. A perfect weeknight meal!
Ingredients
- 1 1/4 cups (296 ml) Panko breadcrumbs
- 1 1/4 cups (296 ml) ground almonds
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cups (118 ml) all purpose flour
- 3 large eggs
- 3 tablespoons Dijon mustard
- 2 lbs (907 g) boneless (skinless chicken breasts, sliced and/or pounded out very thin)
- neutral oil for frying
- 6 medium Brussels sprouts
- 2 cups (473 ml) arugula
- 1/2 green apple
- 1 small shallot
- 1 tablespoon Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- kosher salt and freshly ground pepper
- 1/4 cups (59 ml) extra virgin olive oil
Instructions
- In a large, shallow bowl, mix together the breadcrumbs, almonds, garlic powder, onion powder, dried thyme, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Add the flour to another shallow bowl; in a third bowl, whisk together the eggs and Dijon mustard until well combined.
- Season each piece of chicken with salt and pepper on both sides.
- Dip each piece of chicken in the flour, tapping off the excess; then coat it in the egg mixture, letting the excess drip off, and finally place it in the breadcrumb mixture, pressing down to coat thoroughly. Repeat with remaining pieces.
- Place a cooling rack over a sheet pan and set it next to the stove for draining the cooked chicken.
- Heat about 1/2 inch of oil in a large, heavy-bottomed sauté pan over medium-high heat (approximately 375°F/190°C). Gently place 1–3 chicken breasts in the hot oil; do not overcrowd the pan. Cook until golden brown on each side, then remove to the cooking rack to drain. Repeat with remaining chicken breasts, wiping out the pan and starting with new oil as needed.
- 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.
- Serve almond chicken cutlets hot with the salad on the side.
Notes
- For even crispier cutlets, let the breaded chicken rest for 15-20 minutes in the refrigerator before frying.
- To make ahead, prepare the breadcrumb mixture and salad dressing separately a day in advance and store them in airtight containers.
- Substitute panko with regular breadcrumbs for a slightly less crunchy, but still delicious, coating.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken cutlet + 1/4 salad
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
- Cholesterol: 150
Find it online: https://honestcooking.com/almond-breaded-chicken-cutlets/
Frequently Asked Questions
What can I substitute for the Dijon mustard in the egg wash?
You can use yellow mustard or whole grain mustard as a substitute, but keep in mind that the flavor profile will change slightly.
How do I ensure the almond crust stays crispy after frying?
Make sure the oil is hot enough before adding the chicken cutlets, and avoid overcrowding the pan, which can lower the temperature and make the crust soggy.
Can I use a different type of nut instead of almonds for the coating?
Yes, you can substitute with finely chopped pecans or walnuts, but the texture and flavor will differ from the original recipe.
