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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Almond-Crusted Chicken Cutlets with Scallion Beurre Blanc Recipe

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This recipe for Almond-Crusted Chicken Cutlets with Scallion Beurre Blanc is from The Boulris Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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.
Personal Notes:
Personal Notes:
Yum!

 

 

 

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