Almond Crusted Chicken Cutlets
Almond Crusted Chicken Cutlets
Servings: 6
3/4 cup(s) almond
1 1/2 cup(s) bread crumbs, Panko Japanese Style Bread Crumbs
4 teaspoon(s) olive oil
1/2 cup(s) flour
6 tablespoon(s) egg whites
1 tablespoon(s) water
6 4 oz. chicken breasts, boneless, skinless, cutlets
Adjust oven rack to the middle position and heat oven to 475 degrees. Process the almonds to a fine crumb in a food
processor, 5 to 10 seconds. Combine the processed almonds,panko,oil,and 1/4 teaspoon salt in a 12 inch skillet and toast
over med heat, stirring often, until golden, 10-12 minutes
Transfer crumbs to a shallow dish and let cool. Spread the flour into a second shallow dish. In a third shallow dish, whisk
the egg whites and water together.
Spray wire rack with vegetable oil and place over rimmed baking sheet. Pat the chicken dry with paper towels and season
with salt and pepper. Working with one piece of chicken at a time, dredge in flour, then dip inthe egg whites, and finally
coat with the toasted crumbs, pressing them to adhere. Lay the breaded chicken on the prepared wire rack.
Spray the top of the chicken lightly with vegetable oil spray. Bake until it registers 160-165, 10 to 15 minutes.
Note: You can subsitute pecans,pistachios or walnuts for almonds.
Directions:
Reheating Instructions:
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