Perfectly Almond-Coated Chicken Cutlets

Almonds and chicken cutlets – a match made in heaven! If you're looking for a quick yet delicious meal that’s packed with flavor, then this recipe is for you. This dish requires minimal ingredients but yields big results, making it an excellent choice for those who are short on time or want to impress guests without too much effort.

Almond-Coated Chicken Cutlets not only taste amazing but also provide a nutritious and satisfying meal. Almonds are rich in protein, healthy fats, and essential vitamins which contribute towards building muscle mass, maintaining bone density, and improving heart health.

Cooking Time: 30 Minutes

Servings: 4 people

Here's what you'll need to prepare this dish:

• Chicken cutlets – 8 pieces (approximately 1 lb)
• Freshly ground black pepper and salt, to taste
• Dried oregano or other herbs of your choice for seasoning
• Panko breadcrumbs
• Fine almond flour
• Whole milk – 1/2 cup (4 fl oz)
• Vegetable oil for frying
• Lemon slices and fresh parsley as garnish, optional

Instructions:

1. Start by seasoning your chicken cutlets. On a flat surface, place the cutlets one at a time between two pieces of plastic wrap or parchment paper. Using the back of a meat mallet or another heavy object, gently pound each piece until it is approximately 1/4-inch thick.

2. Once all chicken cutlets are pounded to an even thickness and seasoned with salt, pepper, and oregano to taste, set them aside. In a shallow bowl or pie plate, mix the panko breadcrumbs and almond flour in equal parts for coating purposes.

3. In another bowl, whisk together milk and panko crumbs to create a paste-like consistency suitable for dipping cutlets into before rolling in the breadcrumb-almond mixture. Dip each chicken cutlet into this milk mixture, allowing excess liquid to drain off before rolling it in the almond-panko blend.

4. Heat 1/4-inch vegetable oil in a large skillet over medium heat until hot but not smoking. Fry the coated cutlets one at a time or in small batches ensuring that they don't overcrowd your pan; doing so prevents them from browning evenly. Fry each side for about two minutes until golden brown.

5. Remove cooked cutlets onto paper towels to drain any excess oil, then sprinkle with fresh lemon slices and parsley for garnish if desired. Serve immediately alongside mashed potatoes or a green vegetable of your choice.

Tips & Variations:

• If you prefer crunchier coatings than what almond flour provides on its own, consider adding grated Parmesan cheese to the coating mix for added flavor and texture.
• To add extra heat, sprinkle some chili flakes or cayenne pepper into the breadcrumb-almond mixture before rolling in the cutlets. Alternatively, use hot sauce during serving if you prefer a more spicier option.
• For a lighter meal, omit the breadcrumbs altogether by simply dipping the pounded chicken directly into the milk and then coating it with just the finely ground almond flour. This method keeps more of its natural juices intact while still achieving that delightful crunchy finish from the almonds.

This Almond-Coated Chicken Cutlets recipe offers versatility beyond just being a tasty main dish; it serves as an excellent platform for experimenting with various spices and seasonings to suit your personal preferences or dietary needs. Whether you're hosting friends over or simply wanting to treat yourself after a long week, these perfectly breaded cutlets will undoubtedly satisfy both the palate and stomach.

With its simple preparation process combined with exceptional taste, this dish proves that great food doesn’t have to be complicated. So next time you're craving something hearty yet light on your wallet, try out this almond-coated chicken cutlet recipe for dinner tonight!