By Eileen Latimore
Almond, Caper & Herb Crusted Cutlets
1 step
Prep:10minCook:15min
Updated at: Wed, 16 Aug 2023 19:28:18 GMT
Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
5
Low
Nutrition per serving
Calories347.8 kcal (17%)
Total Fat18.8 g (27%)
Carbs12.6 g (5%)
Sugars1.7 g (2%)
Protein33.2 g (66%)
Sodium460.5 mg (23%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
¾ cupalmonds
sliced, finely chopped
½ cuppanko breadcrumbs
kosher salt
ground black pepper
4 x 4 ouncechicken cutlets
about 1/4 inch thick
¼ cupfresh tarragon
lightly packed, or fresh dill, chopped 6 tablespoons neutral oil, divided
Lemon wedges
or Dijon mustard or sour cream, to serve
¼ cupcapers
finely chopped
Instructions
Step 1
Combine the almonds, panko, 1 teaspoon salt and 1⁄2 teaspoon pepper. Season the cutlets on both sides with salt and pepper, then sprinkle with the capers and tarragon, pressing to adhere. Coat both sides of each cutlet with the almond mixture, pressing firmly. In a 12-inch skillet, heat 3 tablespoons of oil. Add 2 cutlets and cook until golden brown on both sides. Transfer to a paper towel-lined plate and wipe out the skillet. Repeat with remaining cutlets and oil. Serve with lemon wedges