Ingredients
Chicken and Coating
- 1½ pounds chicken cutlets
- Kosher salt, to taste
- Ground black pepper, to taste
- ¼ cup all-purpose flour
For Cooking
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
Sauce and Garnish
- ½ cup sliced almonds
- 3 scallions, thinly sliced
- 2 cloves garlic, minced
- ⅓ cup chicken broth
- 1 lemon, for fresh juice
Instructions
- Toast Almonds: Place the sliced almonds in a dry large skillet over medium heat. Stir frequently until they turn lightly browned and release a fragrant aroma, about 3-5 minutes. Transfer the toasted almonds to a small bowl and set aside to prevent burning.
- Prepare Chicken: Season both sides of the chicken cutlets generously with kosher salt and ground black pepper. Lightly dredge each cutlet in the flour and shake off any excess flour to ensure an even coating.
- Cook Chicken: Heat olive oil in the same large skillet over medium-high heat. Place the floured chicken cutlets in a single layer and cook for 2-3 minutes per side, or until they become golden brown and are cooked through. Once done, transfer the chicken to a plate and set aside.
- Make Sauce Base: Reduce the skillet heat to medium and add the unsalted butter, allowing it to melt completely. Stir in the thinly sliced scallions and minced garlic, cooking them for about 30-60 seconds until fragrant but not browned.
- Add Broth and Season: Pour the chicken broth into the skillet, using a spoon or spatula to scrape up any browned bits stuck to the bottom of the pan. Let the broth simmer gently for 1-2 minutes to slightly reduce and concentrate flavors. Taste the sauce and add additional kosher salt if needed.
- Combine Chicken and Sauce: Return the cooked chicken cutlets to the skillet. Allow them to simmer in the sauce for an additional 2-3 minutes, ensuring they are fully warmed through and the sauce thickens slightly to coat the chicken.
- Finish and Serve: Sprinkle the toasted almonds over the chicken for a crunchy texture. Squeeze the juice of one fresh lemon over the dish just before serving to add bright acidity and enhance the flavors.
Notes
- For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch.
- To make the dish more fragrant, you can use toasted slivered almonds instead of sliced almonds.
- If chicken cutlets are not available, thinly pounded chicken breasts work well as a substitute.
- Serve this dish with steamed vegetables, rice, or a fresh green salad for a complete meal.
- Be careful when toasting almonds to avoid burning; stir constantly and remove from heat as soon as they are lightly browned.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: French
