Ingredients:
4 chicken breasts (skinless & boneless preferably)
1 cup of all purpose flour
1 cup of ground almonds
2 cups of bread crumbs or seasoned croutons (Panko bread crumbs are great for this recipe but any bread crumbs will work)
1/2 cup shredded Parmesan or Romano cheese
salt and pepper
Olive or Vegetable oil for cooking
Egg wash:
2 eggs
1 cup of milk
Directions:
Pre-heat oven to 400 degrees. You're going to need 3 separate dishes. The first one is for your flour, second your egg wash, and third your breading.
For the egg wash simply whisk eggs and milk together until well combined. For the breading you will be combining the ground almonds, bread crumbs or croutons, and cheese. If you are using whole almonds and/or croutons just pulse it in your food processor until you have a nice crumby mixture. Be careful not to over do it, you want to have some texture, not an almond crouton paste.
Cut chicken breast in half lengthwise and season lightly with salt and pepper. Now you are going to start an assembly line. Place all of your dishes next to each other in this order: flour, egg wash, breading. Lightly dredge or coat your chicken breast in the flour, shaking off any excess and then dip in the egg wash. Do this procedure twice. After the second egg wash dipping place in bread crumbs and coat well. Place breaded chicken breasts onto a plate or cookie sheet.
In an iron skillet or saute pan heat oil. You want the oil to be about a 1/4 inch high in your pan. Once the oil is nice and hot place chicken in pan. Turn when you have a nice golden brown color on the side that is cooking. Once both sides are a nice golden brown, place chicken on a cookie sheet and finish cooking in the oven. Oven time should be about 10 or 15 minutes. If you want to check the done-ness of the chicken, just take a paring knife and make an incision in one of the breasts to see if it is done. Done means NO Pink! The juices of the meat should be clear.
Serve this chicken with garlic mashed potatoes or rice pilaf, a nice salad or sauteed asparagus. I have also served this chicken dish with a lemon beurre blanc sauce which dresses it up even more!
Side Note: To lessen the calories in this dish, leave the yolks out and replace the milk with water for the egg wash and you can also leave the cheese out of the breading.
sure, so you tell me you've served it with "lemon beurre blanc sauce" and then don't even tell me how to make it?????? ;) or how to say it?!?!?
ReplyDeleteOh sorry, it's pronounced "bear blawnk". Here's the recipe for lemon beurre blanc
ReplyDeleteIngredients
1 to 2 shallots, chopped fine
8 ounces white wine
2 ounces lemon juice
1 tablespoon heavy cream
12 tablespoons cold unsalted butter, cubed
Salt and white pepper, to taste
Directions
Combine the shallots, white wine, and lemon juice in a non-reactive saucepan(not an aluminum pan, stainless steel would be a good choice) over high heat and reduce to 2 tablespoons.
Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified (fancy word for thickened) and has reached a rich sauce consistency. Season with salt and white pepper.