Sunday Supper: Chicken Breasts Amadine

CHICKEN BREASTS AMANDINE

Serves 4.

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)

• 6 thin-cut boneless-skinless chicken cutlets (about 11/4 lb.) (see Note)

• Salt and pepper

• 1/2 c. vegetable oil, divided

Directions

Spread flour in shallow dish. Beat eggs in second shallow dish. Combine almonds, bread crumbs and cornstarch in third shallow dish.

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.