Almond-Crusted Chicken Cutlets with Lime and Chipotle

Published January 1, 2011. From Cook's Illustrated.

Why this recipe works:

To ensure the cutlets in our Nut-Crusted Chicken Breasts recipe were juicy and flavorful, we poked the meat with a fork and salted it. We let the chicken in our recipe rest briefly before dredging, and used a seasoned mixture consisting of half nuts, half Japanese panko to coat it. Then, to… read more

To ensure the cutlets in our Nut-Crusted Chicken Breasts recipe were juicy and flavorful, we poked the meat with a fork and salted it. We let the chicken in our recipe rest briefly before dredging, and used a seasoned mixture consisting of half nuts, half Japanese panko to coat it. Then, to add more flavor, we used browned butter, which brought out the coating’s inherent nuttiness.

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Serves 4

This recipe also works well with peanuts. For the best results, buy similarly sized chicken breasts. If your breasts have the tenderloin attached, remove it and save for another use. Table salt can be used in place of kosher salt. If using table salt, decrease the amounts by half.

Ingredients

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