Almond Crusted Chicken Cutlets with Scallion Beurre

Name: Almond Crusted Chicken Cutlets with Scallion Beurre Blanc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 scallions, whites and greens, very finely chopped; 1/2 cup dry white wine - eyeball it; 4 tablespoons heavy cream; 1 large egg; 8 pieces chicken breast cutlets, 1 1/4 pounds; 1/2 cup sliced almonds; 1/2 cup plain bread crumbs; 1/4 teaspoon grated nutmeg, eyeball it; Salt and pepper; 1/4 cup light extra-virgin olive oil or vegetable oil, 4 turns of the pan; 1 stick cold butter, cut into pieces

Servings: persons

2 scallions, whites and greens, very finely chopped
1/2 cup dry white wine - eyeball it
4 tablespoons heavy cream
1 large egg
8 pieces chicken breast cutlets, 1 1/4 pounds
1/2 cup sliced almonds
1/2 cup plain bread crumbs
1/4 teaspoon grated nutmeg, eyeball it
Salt and pepper
1/4 cup light extra-virgin olive oil or vegetable oil, 4 turns of the pan
1 stick cold butter, cut into pieces

1
Combine the scallions, white wine and 2 tablespoons cream in a saucepan over medium heat and reduce to 1/4 cup liquid, 5 to 6 minutes.
2
While the sauce is working, beat egg and set chicken into it.
3
Combine almonds, bread crumbs, nutmeg, salt and pepper, to taste, in a food processor and grind to combine.
4
Cover a plate with plastic wrap to make for easy clean up after breading and pour almond and bread crumb mixture onto it.
5
Remove chicken from the egg and coat in the bread crumb mixture.
6
Preheat oven to 250 degrees F.
7
Heat 3 tablespoons, 3 turns of the pan, oil in a large nonstick skillet over medium to medium high heat.
8
Add cutlets and cook 3 minutes on each side, transfer to a plate and cover with foil and keep warm in the oven.
9
Repeat with remaining chicken.
10
Whisk 2 tablespoons cream into the sauce, a splash.
11
Lower the heat on the sauce and whisk the butter into pot until it has incorporated.
12
Remove from heat and season with salt and pepper, to your taste.
13
Place 2 cutlets on each dinner plate and spoon a little beurre blanc sauce down over top of the cutlets.

856

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 scallions, whites and greens, very finely chopped, 1/2 cup dry white wine - eyeball it, 4 tablespoons heavy cream, 1 large egg, and more.

Yes, Almond Crusted Chicken Cutlets with Scallion Beurre Blanc falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Almond Crusted Chicken Cutlets with Scallion Beurre Blanc

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions