Best 2 Chicken Cutlet With Almond Butter Sauce Recipes
Indulge your taste buds in a culinary adventure with our delectable Chicken Cutlet with Almond Butter Sauce. This tantalizing dish combines the delightful flavors of tender chicken cutlets enveloped in a luscious and nutty almond butter sauce, creating a symphony of taste that will leave you craving more.
Prepared using simple and accessible ingredients, this recipe caters to both novice and experienced cooks. Whether you're looking for a quick and easy weeknight meal or a dish to impress your dinner guests, our Chicken Cutlet with Almond Butter Sauce is sure to satisfy.
Accompanying this main course recipe are two equally enticing side dishes: a refreshing Asian Slaw and a flavorful Quinoa Pilaf. The Asian Slaw, with its vibrant mix of shredded vegetables, offers a light and crunchy counterpoint to the richness of the chicken and sauce. The Quinoa Pilaf, prepared with fluffy quinoa, aromatic spices, and tender vegetables, provides a wholesome and satisfying complement to the meal.
Together, these recipes present a well-rounded and delightful culinary experience. So, prepare to embark on a taste sensation with our Chicken Cutlet with Almond Butter Sauce, accompanied by the refreshing Asian Slaw and the hearty Quinoa Pilaf.
THE BEST CHICKEN CUTLETS
When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy -- not tasteless and dry -- with a crisp, breaded exterior that stayed put and didn't get soggy. After trying different methods, we found that a mix of panko and Pecorino Romano creates the salty, crunchy crust we crave, while dried spices in both the flour and breadcrumb mixtures ensure that our cutlets are never bland.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
- Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
- Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
- Beat the eggs with 1 tablespoon water in a second shallow dish.
- Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
- Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
- Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
- Serve with lemon wedges, if desired.
ALMOND CRUSTED CHICKEN CUTLETS WITH SCALLION BEURRE BLANC
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the scallions, white wine and 2 tablespoons cream in a saucepan over medium heat and reduce to 1/4 cup liquid, 5 to 6 minutes.
- While the sauce is working, beat egg and set chicken into it. Combine almonds, bread crumbs, nutmeg, salt and pepper, to taste, in a food processor and grind to combine. Cover a plate with plastic wrap to make for easy clean up after breading and pour almond and bread crumb mixture onto it. Remove chicken from the egg and coat in the bread crumb mixture.
- Preheat oven to 250 degrees F.
- Heat 3 tablespoons, 3 turns of the pan, oil in a large nonstick skillet over medium to medium high heat. Add cutlets and cook 3 minutes on each side, transfer to a plate and cover with foil and keep warm in the oven. Repeat with remaining chicken.
- Whisk 2 tablespoons cream into the sauce, a splash. Lower the heat on the sauce and whisk the butter into pot until it has incorporated. Remove from heat and season with salt and pepper, to your taste.
- Place 2 cutlets on each dinner plate and spoon a little beurre blanc sauce down over top of the cutlets.
Tips:
- To ensure the chicken cutlets are evenly cooked, pound them to an even thickness before cooking.
- For a crispy coating, double-coat the chicken cutlets in the almond flour mixture.
- To prevent the almond butter sauce from becoming too thick, add a little bit of water or broth at a time until you reach the desired consistency.
- Serve the chicken cutlets with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
Chicken cutlets with almond butter sauce is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The almond butter sauce is creamy and flavorful, and it pairs perfectly with the crispy chicken cutlets. This dish is sure to be a hit with the whole family.
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