Directions:
- Pound chicken to 1/2 inch thick then season with salt and pepper. Place in flour and dredge both sides.
- Heat oil in a saute pan over medium high. Arrange cutlets in pan and saute until browned on each side, about 5-7 minutes total. Remove cutlets and keep warm.
- Add almonds to pan and saute until roasted, about 3 minutes.
- Deglaze pan with wine, scaping until wine thickens, 3 minutes.
- Off heat stir in butter until melted and sauce thickens, add scallions to sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 224.91 Kcal (942 kJ) | ||
| Calories from fat | 177.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.74g | 30% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 5.83mg | 0% | |
| Potassium | 105.42mg | 2% | |
| Total Carbs | 6.01g | 2% | |
| Sugars | 0.87g | 3% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 2.56g | 5% | |
| Vitamin C | 1.2mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 32.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 339.76 Kcal (1423 kJ) | ||
| Calories from fat | 268.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.83g | 30% | |
|---|---|---|---|
| Cholesterol | 46.12mg | 10% | |
| Sodium | 8.81mg | 0% | |
| Potassium | 159.25mg | 2% | |
| Total Carbs | 9.08g | 2% | |
| Sugars | 1.32g | 3% | |
| Dietary Fiber | 1.83g | 5% | |
| Protein | 3.87g | 5% | |
| Vitamin C | 1.8mg | 2% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.6mg | 2% | |
| Calcium | 49.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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