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Almond, Caper and Herb–Crusted Chicken Cutlets
Chopped capers and fresh herbs create a flavorful undercoat for the nutty, crunchy crust on these chicken cutlets. Look for cutlets that weigh about 4 ounces each and are about ¼ inch thick. This way, they’ll cook quickly and evenly. As an accompaniment, we suggest a lemony arugula salad or roasted sweet potatoes. Or, sandwich the cutlets and baby greens in bread smeared with mayonnaise.
4
Servings
25 minutes
Ingredients
-
¾
cup sliced almonds, finely chopped
-
½
cup panko breadcrumbs
Reviews
July 1, 2024
Great easy dinner
Made this one several times. It's always a hit. Agree that the dill tastes better. Rather than do the chopping, I use a blender for the panko and almonds, then do the same for the dill and capers. Works perfectly. I've also baked instead of fried. Fried is crunchier, but oven is still tasty.
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Good! But I much prefer the dill.