Parmesan-Almond Chicken Cutlets

recipe

Yield:

4 servings (serving size: 2 cutlets and 2 tablespoons sauce)

Recipe from

Oxmoor House

Nutritional Information

Calories 462
Fat 21.9 g
Satfat 3.4 g
Monofat 13 g
Polyfat 4.1 g
Protein 59.6 g
Carbohydrate 6.5 g
Fiber 2.6 g
Cholesterol 136 mg
Iron 2.9 mg
Sodium 583 mg
Calcium 138 mg

Ingredients

1 cup finely ground almond meal
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/2 cup water
8 chicken cutlets (about 2 pounds)
2 tablespoons olive oil, divided
Cooking spray
1/2 cup fat-free, lower-sodium chicken broth {Check for Gluten}
3 tablespoons fresh lemon juice
2 tablespoons drained capers
1/4 cup chopped fresh flat-leaf parsley
1 lemon, cut into 8 wedges (optional)

Preparation

1. Combine first 4 ingredients in a shallow bowl. Place 1/2 cup water in another shallow bowl. Dip chicken in water, shaking off excess; dredge in almond meal mixture.

2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan. Place 4 cutlets in hot oil; reduce heat to medium, and cook 5 minutes. Coat cutlets with cooking spray. Turn cutlets over; cook 3 minutes or until done. Remove cutlets from pan, and keep warm. Repeat procedure with remaining oil and chicken.

3. Increase heat to medium-high. Stir in broth and lemon juice, scraping pan to loosen browned bits. Add capers, and cook 1 to 2 minutes or until sauce is syrupy and reduced by half. Pour sauce over chicken cutlets; sprinkle with parsley. Serve with lemon wedges, if desired.

Note:

Almond meal is simply skinless, blanched almonds that have been finely ground, which means it's packed with healthy fats and protein. It also lends a rich flavor to these cutlets.

Cooking Light Gluten-Free Cookbook,

Oxmoor House

August 2011
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