Rooster cutlets are flavored with Dijon mustard and coated with almonds, then pan fried to earn an incredibly crispy crust. Motivate with a fresh and lemony apple, arugula and shaved brussels sprout salad for a refreshing compliment to the crunchy, subtle chicken.
About a weeks within the past I hopped on my Instagram story to review out my hand at making gluten free chicken cutlets, and what resulted become a savory dinner I’ve already made twice since. Crispy, breaded and pan fried Italian vogue chicken cutlets are one amongst my all time accepted dinners, namely in lifeless summer season after I aid them with an arugula tomato salad picked fresh from the backyard.
For this recipe, boneless, skinless chicken breasts earn thinly sliced and pounded out, then seasoned and coated frivolously in flour. Next, they rob a dip in an egg wash that’s been seasoned with Dijon mustard. I admire the flavour that the mustard provides to the chicken – it unquestionably livens it up. The chicken then gets coated in a combination of ground up almonds, breadcrumbs and spices, and within the slay pan fried except golden brown, crispy and savory.
Beautiful like with my accepted used Rooster Milanese, these earn served up with a crisp and refreshing salad to reduce via the filthy rich, fried chicken. For this model, I aquire the most of lifeless iciness manufacture by combining shaved Brussels sprouts with tart granny smith apples and peppery arugula tossed in a easy lemon Dijon French dressing. The textures and flavors of this recipe are an absolute ultimate pair. Everything works collectively so beautifully and leaves nothing to be desired.
Description
Rooster cutlets are flavored with Dijon mustard and coated with almonds, then pan fried to earn an incredibly crispy crust. Motivate with a fresh and lemony apple, arugula and shaved brussels sprout salad for a refreshing compliment to the crunchy, subtle chicken.
FOR THE CHICKEN
- 1 1/4 cups Panko breadcrumbs *
- 1 1/4 cups ground almonds (notify a blender or food processor to grind them into low crumbs)
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt (plus more for seasoning)
- 1/2 teaspoon freshly ground pepper (plus more for seasoning)
- 1/2 cup all motive flour
- 3 plentiful eggs
- 3 tablespoons Dijon mustard
- 2 lbs boneless (skinless chicken breasts, sliced and/or pounded out very thin)
- neutral oil for frying (I admire grape seed)
FOR THE SALAD
- 6 medium Brussels sprouts (shaved into truthful ribbons)
- 2 packed cups arugula
- 1/2 inexperienced apple (julienned)
- 1 itsy-bitsy shallot (minced)
- 1 tablespoon Dijon mustard
- 2 tablespoons freshly squeezed lemon juice (plus extra lemon wedges for serving)
- kosher salt and freshly ground pepper (to model)
- 1/4 cup extra virgin olive oil
Prevent your cowl from going darkish
- In a plentiful, shallow bowl, combine collectively the breadcrumbs, almonds, garlic powder, onion powder, dried thyme, 1 teaspoon salt and 1/2 teaspoon pepper.
- Add the flour to but every other shallow bowl, then in a third bowl inch collectively the eggs and Dijon mustard except well blended.
- Season every fragment of chicken with salt and pepper on both facet.
- Protect close a fraction of chicken and dip it into the flour to coat on all facets, then faucet off the surplus. Next, coat it within the egg mixture, let the surplus drip off, then jam it into the breadcrumb mixture. Be obvious to press it down and pass it spherical so that it gets thoroughly coated. Repeat with the last objects.
- Space a cooling rack over top of a sheet be troubled and location it subsequent to the range for draining the cooked chicken.
- Heat about 1/2 poke of oil in a plentiful, heavy bottomed sauté pan over medium-excessive warmth. Gently jam 1-3 chicken breasts down within the sizzling oil, however don’t overcrowd the pan. Cook except golden brown on both facet, then eliminate to the cooking rack to drain. Repeat with the last chicken breasts, wiping out the pan and beginning with fresh oil as wanted.
- While the chicken cooks, aquire the salad. Add the shaved Brussels sprouts, arugula and apples to a plentiful bowl. In a separate itsy-bitsy bowl or jar, inch collectively the shallot, Dijon mustard, lemon juice, salt and pepper. Slowly inch within the olive oil except emulsified, then pour over the salad and toss except all the pieces is successfully coated.
- Motivate almond chicken cutlets sizzling with salad on the facet.
- Prep Time: half-hour
- Cook Time: half-hour
- Category: Fundamental
- Approach: Pan frying
- Cuisine: italian american
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