Best 4 Almond Crusted Chicken Cutlets With Scallion Beurre Blanc Recipes
Indulge in a culinary journey with our tantalizing almond-crusted chicken cutlets, masterfully paired with a luscious scallion beurre blanc sauce. This delectable dish is a symphony of flavors, textures, and aromas that will captivate your taste buds and leave you craving more.
The chicken cutlets, coated in a golden-brown almond crust, offer a delightful crunch that complements the tender and juicy chicken interior. The scallion beurre blanc sauce, a classic French sauce, elevates the dish with its rich, creamy texture and delicate oniony flavor.
But that's not all! This article also includes a collection of equally enticing recipes that will satisfy your culinary curiosity. From the vibrant lemon-herb chicken piccata to the succulent pan-seared chicken parmesan, each recipe offers a unique taste experience that will delight your palate.
Whether you're a seasoned home cook or just starting your culinary adventure, this article has something for everyone. With step-by-step instructions and helpful tips, you'll be able to recreate these restaurant-quality dishes in the comfort of your own kitchen. So, gather your ingredients, put on your apron, and let's embark on a culinary journey that will leave you feeling inspired and satisfied.
ALMOND CRUSTED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Finely chop the almonds in a mini-chopper or food processor. Transfer the nuts to a shallow dish and stir in the paprika. Lightly whisk the egg whites in another shallow dish. Pat the chicken dry and season both sides with salt and pepper. Dip each piece of chicken into the egg, letting the excess fall back into the dish. Then press both sides of the chicken into the nuts to coat. Place on a baking sheet, cover, and refrigerate for at least 20 minutes to set the crust.
- Preheat the oven to 350 degrees F. Place rack on a baking sheet.
- Heat a medium nonstick skillet over medium-low heat and add 1 tablespoon of the oil and the butter. Place the chicken smooth-side down in the pan and then raise the heat to medium-high. Cook turning once, until the nuts set and turn golden brown, about 3 to 4 minutes per side. Transfer meat to the prepared pan and bake until an instant-read thermometer inserted into the sides of the chicken registers 160 degrees F, about 20 minutes.
- Whisk the vinegar, salt, and pepper to taste in a medium bowl. Gradually whisk in the remaining 3 tablespoons olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the salad greens and toss to coat evenly. Divide the salad evenly among 4 plates, top with the chicken and serve.
Nutrition Facts : Calories 567 calorie, SaturatedFat 6 grams, Carbohydrate 10 grams, Protein 46 grams
CRUSTED CHICKEN CUTLETS
Give your usual chicken cutlets a new kind of crust.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Beat the egg in a shallow dish. Put your desired coating in a separate shallow dish. Season the chicken all over with salt and pepper. Dip in the egg, letting the excess drip off, then firmly press in the coating, making sure to coat both sides.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Working in two batches, add the chicken and cook until crisp and cooked through, 4 to 5 minutes per side, adjusting the heat as needed if the coating is browning too quickly. Drain on a paper towel-lined plate; season with salt.
ALMOND-CRUSTED CHICKEN
Finely chopped almonds make a crunchy coating for these juicy chicken breasts paired with a simple salad with sherry vinaigrette.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Put the almonds in a mini-chopper or food processor and pulse until finely chopped. Transfer to a shallow dish and stir in the pimenton. Lightly whisk the egg whites in another shallow dish. Pat the chicken dry and season both sides with salt and pepper. Dip the chicken into the egg white and shake off any excess. Dredge the chicken in the almonds to coat. Place on a baking sheet, cover and refrigerate for 20 minutes.
- Set a wire rack on a baking sheet. Heat a medium nonstick skillet over medium-low heat and add the butter and 1 tablespoon of the oil. Place the chicken smooth-side down in the pan and increase the heat to medium-high. Cook, turning once, until a golden brown crust forms, 3 to 4 minutes per side. Transfer the chicken to the prepared baking sheet and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 20 minutes.
- Whisk together the vinegar and salt and pepper to taste in a medium bowl. Gradually whisk in the remaining 3 tablespoons olive oil. Add the salad greens and toss to coat. Divide the salad evenly among 4 plates and serve with a piece of chicken.
Nutrition Facts : Calories 570 calorie, Fat 37 grams, SaturatedFat 6 grams, Cholesterol 105 milligrams, Sodium 280 milligrams, Carbohydrate 10 grams, Fiber 6 grams, Protein 50 grams
ALMOND ORANGE CRUSTED CHICKEN WITH FENNEL ARUGULA SALAD
Traditional chicken dinner gets a modern-day makeover with sliced almonds and orange zest to perk up an old standby. Use the left over orange slices for a refreshing side salad with arugula, fennel and lemon juice. Created by: Ellie Krieger cookbook author, "So Easy: Luscious Healthy Recipes for Every Meal of the Week"
Provided by Ellie Krieger
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 F degrees. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.
- Finely zest the orange and set the zest aside. Cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. Set the orange sections aside.
- In a shallow bowl, whisk the egg white until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. Put the flour on a large plate.
- Remove the pre-heated baking sheet from the oven and spray with cooking spray.
- Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.
- While the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. Pour the dressing over the salad and toss to coat.
- To serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad.
Almond Crusted-Chicken with Scrumptuous Beuerre Blanc
Almond Crusted-Chicken is a delightful dish that combines the delightful crunch of almond with the juicy tenderness of chicken. The almond crust is a unique and appetizing addition, providing a delightful contrast in both texture and taste. The aromatic herbs like thyme, rosemary, and sage enhance the overall savory profile.
For the beurre blabe, we bring together the richness of white wine, butter, and shallots. The velvety smooth texture envelops the chicken perfectly, creating a symphony of flavors.
Here are some culinary tips to elevate your cooking experience further:
- Selecting the Right Almond: Select fine almond meal or even finely ground almond for a more refined texture in the crust.
- Herb Infusion: When making the beurre blabe, infuse the white wine with herbs such as rosemary or tarragon for an extra layer of savory goodness.
- Golden Brown Crust: Achieve an even golden brown crust by carefully watching the temperature of your skillet. Cook over medium heat to prevent the almond crust from being overly crispy, spoiling the overall dish.
- Buttery Goodness: Use high-quality unsalted butter for the beurre blabe to achieve a rich, luxurious texture that enhances the taste of the entire dish.
In conclusion, Almond Crusted-Chicken with Scrumptuous Beuerre Blanc is a dish of culinary art that will tantalize your tastebuds with its delightful combination of crispy almond crust, succulent chicken, and velvety beurre blabe. By following these simple tips, you can create this dish in your own kitchen and impress your family and friends.
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