Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Almond, Caper and Herb–Crusted Chicken Cutlets
Chopped capers and fresh herbs create a flavorful undercoat for the nutty, crunchy crust on these chicken cutlets. Look for cutlets that weigh about 4 ounces each and are about ¼ inch thick. This way, they’ll cook quickly and evenly. As an accompaniment, we suggest a lemony arugula salad or roasted sweet potatoes. Or, sandwich the cutlets and baby greens in bread smeared with mayonnaise.
4
Servings
25 minutes
Ingredients
-
¾
cup sliced almonds, finely chopped
-
½
cup panko breadcrumbs
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
Good! But I much prefer the dill.