Parmesan-Almond Chicken Cutlets

Yield: 4 servings (serving size: 2 cutlets and 2 tablespoons sauce)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 462
  • Fat: 21.9g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 13g
  • Polyunsaturated fat: 4.1g
  • Protein: 59.6g
  • Carbohydrate: 6.5g
  • Fiber: 2.6g
  • Cholesterol: 136mg
  • Iron: 2.9mg
  • Sodium: 583mg
  • Calcium: 138mg

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. 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. 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. 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.

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