"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Almond-Crusted Chicken Cutlets with Scallion Beurre Blanc Recipe

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This recipe for Almond-Crusted Chicken Cutlets with Scallion Beurre Blanc, by , is from The Boulris Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lori Townsend
Added: Monday, September 10, 2007


2 scallions, whites and greens, finely chopped
1/2 c. dry white wine
4 T. heavy cream
1 lg. egg
8 pieces chicken breast cutlets, 1 1/4 lbs, thinly sliced
1/2 c. sliced almonds
1/2 c. plain bread crumbs
1/4 t. grated nutmeg
salt and pepper
1/4 c. olive oil
1 stick (or less) cold butter, cut into pieces

Preheat oven to 300 degrees. Combine the scallions, wine and 2 T. cream in a saucepan over medium heat and reduce to 1/4 c. liquid, 5-6 minutes.

While the sauce is cooking, beat egg and set chicken into it. Combine almonds, bread crumbs, nutmeg, and salt and pepper to taste in a food processor. Coat chicken in egg and then bread crumb mixture.

Heat 3 T. oil in a large skillet over medium high heat. Add cutlets and cook 3 minutes per side; transfer to a plate and keep warm in oven.

Whisk 2 T. cream into the sauce. Lower the heat on the sauce and whisk butter into pot until it has incorporated. Remove from the heat and season with salt and pepper to your taste.

Serve cutlets with a little beurre blanc sauce drizzled on top.

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