- 1 cup sliced almonds, toasted
- 4 chicken breast (halves), pounded or rolled into thin cutlets
- 1/2 cup all purpose flour
- 1 egg
- 1 tablespoon water
- 1/2 cup dry bread crumbs
- 1/2 cup almond meal
- salt and pepper to taste
- 2 tablespoons frying oil
- 2 tablespoons butter
- 1/4 cup vinegar
- 1/4 cup honey
Put the sliced almonds in a dry skillet over low heat and toast until just golden brown; shake pan to toast evenly and keep the almonds from burning. Remove almonds from the skillet as soon as they are golden brown and set aside.
With a sharp knife, carefully cut the chicken breasts in half, cutting through the middle to form two thinner chicken breast pieces. (You will have 8 cutlets.) Put the cutlets between heavy wax paper and either pound gently with a heavy skillet or roll with a rolling pin, flattening them to about 1/2 inch thick.
Get out 3 shallow bowls; In one put the flour, in another put the egg and water and whisk together, and in the last put the bread crumbs and almond meal and mix together well.
Season the chicken cutlets with salt and pepper.
Dredge each chicken cutlet first in the flour, then dip in the egg, and lastly coat with the crumb/meal mixture.
Get out a large heavy skillet and put it over medium heat, pour in the oil and butter, and allow to heat until it sizzles slightly when water is dropped in the skillet.
Gently lay each coated chicken cutlet in the skillet, cooking until the chicken is no longer pink, flipping once. Cook about 5 minutes, flip, and cook 5 minutes more.
Remove when they are cooked through and slightly browned, cover with foil to keep warm; set aside.
Now, turn the heat down to low under the skillet and pour in the vinegar and stir to scrape up the browned bits and flavor from the pan.
Add the honey, stir, and when this mixture is heated through, add the toasted almonds, stir to combine and remove from heat.
To serve, place one or two chicken cutlets on a plate and spoon the sauce over the cutlets.
Brown rice makes a nice side dish for this meal.
You can serve 4 to 8 people with this meal, depending on the size of the side dishes.
When our family spent time in France, one of my favorite things to do was to find authentic French recipes. But I wanted the recipes to be relatively simple, inexpensive, and healthy. This was one recipe I thought fit the bill.
One thing that surprised me was to see how many ways almonds were used in French cooking. Almond meal, almond flour, and toasted almonds show up in all sorts of meals. This is a good example of a simply done but somehow elegant meal. The little bit of sauce just gives the chicken cutlets a ‘finished’ look and taste. You can tweak this recipe quite a bit. For instance, you can make this dish gluten free by using almond flour in place of the all-purpose wheat flour and use all almond meal instead of mixing it with bread crumbs.
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