Almond-crusted Chicken Cutlets

Almond-crusted Chicken Cutlets
from the kitchen of Ellen, with thanks to America's Test Kitchen Healthy Family Cookbook


  • 3/4 cup sliced almonds
  • 1 1/2 cups panko
  • 4 tsp olive oil
  • salt and pepper
  • cayenne pepper, to taste
  • 1/2 cup all purpose flour
  • 3 large egg whites
  • 1 tbs water
  • vegetable oil spray
  • 6 (4 oz) boneless, skinless chicken cutlets, pounded 1/4 inch thick
  • oven rack to middle position and heat oven to 475 degrees.  Process the almonds into fine crumbs in food processor, 5-10 seconds.  
  •  processed almonds, panko, oil, and 1/4 tsp salt in 12 inch skillet and toast over medium heat, stirring often, until golden, about 10-12 minutes.
  •  crumbs to a shallow dish and let cool.  Spread the flour, 1/2 tsp salt and cayenne pepper (to taste) into a second shallow dish.  In a third shallow dish, whisk the egg whites and water together.  Spray a wire rack with vegetable oil spray and place over a rimmed baking sheet.  Pat the chicken dry with paper towels and season with salt and pepper.  Working with one piece of chicken at a time, dredge in flour mixture, then dip into the egg whites, and finally, coat with toasted crumbs, pressing on them to adhere.  Lay the breaded chicken on prepared wire rack.  
  •  the tops of the chicken lightly with vegetable oil spray.  Bake until the chicken registers 160-165 degrees on an instant-read thermometer, 10-15 minutes.  Serve.
  • The chicken can be prepared up to 4 hours ahead up until the "spray" step, and then covered loosely with plastic wrap and refrigerated.  Spray and bake as directed directly from the fridge, increasing the cooking time to 13-15 minutes.


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