Taste editor Lee Svitak Dean serves up an idea for tonight’s dinner table
CHICKEN BREASTS AMANDINE
Note: Panko bread crumbs are light and flaky; they're widely available. To prepare your own thin chicken cutlets (though many meat departments carry them), place each chicken breast on a cutting board and, with one hand on top of the chicken breast to hold it steady, use a chef's knife to slice the meat in half horizontally. From "The Best Simple Recipes," by the editors of America's Test Kitchen.
• 1/2 c. flour
• 2 eggs
• 11/2 c. sliced almonds
• 3/4 c. panko bread crumbs (see Note)
• 1 tsp. cornstarch
• 6 thin-cut boneless-skinless chicken cutlets (about 11/4 lb.) (see Note)
• Salt and pepper
• 1/2 c. vegetable oil, divided
Spread flour in shallow dish. Beat eggs in second shallow dish. Combine almonds, bread crumbs and cornstarch in third shallow dish.
Pat chicken dry with paper towels and season with salt and pepper. One at a time, coat cutlets lightly with flour, dip in egg, and dredge in almond mixture, pressing to adhere.
Heat 1/4 cup oil in large nonstick skillet over medium heat until shimmering. Cook half of cutlets until golden brown, 2 to 3 minutes per side. Drain on paper towel-lined plate.
Wipe out skillet and repeat with remaining oil and cutlets. Serve.