Parmesan-Almond Chicken Cutlets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup finely ground almond meal |
1/4 cup (1 ounce) grated fresh parmesan cheese |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
1/2 cup water |
8 chicken cutlets (about 2 pounds) |
2 tablespoons olive oil, divided |
cooking spray |
1/2 cup fat-free, lower-sodium chicken broth |
3 tablespoons fresh lemon juice |
2 tablespoons drained capers |
1/4 cup chopped fresh flat-leaf parsley |
1 lemon, cut into 8 wedges (optional) |
Directions:
1. Combine first 4 ingredients in a shallow bowl. Place 1/2 cup water in another shallow bowl. Dip chicken in water, shaking off excess; dredge in almond meal mixture.
2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan. Place 4 cutlets in hot oil; reduce heat to medium, and cook 5 minutes. Coat cutlets with cooking spray. Turn cutlets over; cook 3 minutes or until done. Remove cutlets from pan, and keep warm. Repeat procedure with remaining oil and chicken.
3. Increase heat to medium-high. Stir in broth and lemon juice, scraping pan to loosen browned bits. Add capers, and cook 1 to 2 minutes or until sauce is syrupy and reduced by half. Pour sauce over chicken cutlets; sprinkle with parsley. Serve with lemon wedges, if desired.
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