We’ve outlined all the ingredients and directions for you to make the perfect Almond Crusted Chicken Cutlets with Scallion Beurre Blanc. This dish qualifies as a Easy level recipe. It should take you about 25 min to make this recipe. The Almond Crusted Chicken Cutlets with Scallion Beurre Blanc recipe should make enough food for 4 servings.
You can add your own personal twist to this Almond Crusted Chicken Cutlets with Scallion Beurre Blanc recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Almond Crusted Chicken Cutlets with Scallion Beurre Blanc recipe.
Ingredients for Almond Crusted Chicken Cutlets with Scallion Beurre Blanc
- 2 scallions, whites and greens, very finely chopped
- 1/2 cup dry white wine – eyeball it
- 4 tablespoons heavy cream
- 1 large egg
- 8 pieces chicken breast cutlets, 1 1/4 pounds
- 1/2 cup sliced almonds
- 1/2 cup plain bread crumbs
- 1/4 teaspoon grated nutmeg, eyeball it
- Salt and pepper
- 1/4 cup light extra-virgin olive oil or vegetable oil, 4 turns of the pan
- 1 stick cold butter, cut into pieces
Directions for Almond Crusted Chicken Cutlets with Scallion Beurre Blanc
- 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.
Cookware for your recipe
You will find below are cookware items that could be needed for this Almond Crusted Chicken Cutlets with Scallion Beurre Blanc recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Easy Chicken
- Chicken Recipes
- Poultry – Poultry (/ˈpoʊltri/) are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, and turkeys). The term also includes birds that are killed for their meat, such as the young of pigeons (known as squabs) but does not include similar wild birds hunted for sport or food and known as game. The word “poultry” comes from the French/Norman word poule, itself derived from the Latin word pullus, which means small animal.The domestication of poultry took place around 5,400 years ago in Southeast Asia. This may have originally been as a result of people hatching and rearing young birds from eggs collected from the wild, but later involved keeping the birds permanently in captivity. Domesticated chickens may have been used for cockfighting at first and quail kept for their songs, but soon it was realised how useful it was having a captive-bred source of food. Selective breeding for fast growth, egg-laying ability, conformation, plumage and docility took place over the centuries, and modern breeds often look very different from their wild ancestors. Although some birds are still kept in small flocks in extensive systems, most birds available in the market today are reared in intensive commercial enterprises.Together with pig meat, poultry is one of the two most widely eaten types of meat globally, with over 70% of the meat supply in 2012 between them; poultry provides nutritionally beneficial food containing high-quality protein accompanied by a low proportion of fat. All poultry meat should be properly handled and sufficiently cooked in order to reduce the risk of food poisoning. Semi-vegetarians who consume poultry as the only source of meat are said to adhere to pollotarianism.The word “poultry” comes from the West & English “pultrie”, from Old French pouletrie, from pouletier, poultry dealer, from poulet, pullet. The word “pullet” itself comes from Middle English pulet, from Old French polet, both from Latin pullus, a young fowl, young animal or chicken. The word “fowl” is of Germanic origin (cf. Old English Fugol, German Vogel, Danish Fugl).
- Easy Main Dish
- Main Dish
- Easy Baking
- American – American(s) may refer to:
- Nut Recipes
- Dairy Recipes
- Wine Recipes
