Chicken Cutlet with Almond Butter Sauce
Elevate your weeknight dinner with this irresistible Chicken Cutlet with Almond Butter Sauce, a recipe that blends crispy-coated chicken with a luxuriously creamy nut-based sauce. Perfectly seasoned chicken breasts are breaded and pan-fried to golden perfection before being smothered in a silky almond butter sauce infused with garlic, chicken stock, and a hint of lemon for brightness. This dish strikes the perfect balance of crunch and decadence, while fresh parsley adds a vibrant finishing touch. Ready in just 45 minutes, this recipe is an excellent choice for a quick yet gourmet meal. Pair it with fluffy mashed potatoes or a crisp green salad for a restaurant-worthy feast at home.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 cup Breadcrumbs
- 4 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.25 cup Almond butter
- 0.5 cup Chicken stock
- 0.25 cup Heavy cream
- 2 cloves Garlic (minced)
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley (chopped)
Instructions
Place the chicken breasts between two pieces of plastic wrap. Gently pound them with a meat mallet or rolling pin until they are about 1/2-inch thick.
Season both sides of the chicken breasts with salt and black pepper.
Set up a breading station with three shallow bowls. In the first, place the flour. In the second, beat the eggs. In the third, add the breadcrumbs.
Dredge each chicken breast in flour, then dip into the beaten eggs, and finally coat evenly with breadcrumbs. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 tablespoon of butter, letting it melt and sizzle.
Cook the breaded chicken breasts for 3-4 minutes per side, or until golden brown and fully cooked through. Transfer to a plate and keep warm.
In the same skillet, reduce the heat to medium-low and add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter.
Add the minced garlic and sauté for 1 minute, until fragrant.
Stir in the almond butter, chicken stock, and heavy cream. Whisk until smooth and creamy.
Bring the sauce to a gentle simmer and let it cook for 2-3 minutes until slightly thickened.
Stir in the lemon juice and season with additional salt and pepper to taste.
Return the chicken cutlets to the skillet, spooning the almond butter sauce over them to coat.
Garnish with fresh parsley and serve hot with your choice of side dishes, such as mashed potatoes or a fresh salad.
Nutrition Facts
Calories |
2743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.2 g | 211% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 4546 mg | 198% | |
| Total Carbohydrate | 146.5 g | 53% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 13.1 g | ||
| Protein | 163.3 g | 327% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 377 mg | 29% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1685 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
