Almond Crusted Chicken Cutlets with Apple Lime Sauce is a mighty tasty main dish. Serve with steamed Basmati rice (white or brown) and a bright green vegetable, or fresh crisp green salad. It can also be served with creamy mashed potatoes if that is your preference.
2 boneless, skinless chicken breasts, cut in half (4 pieces)
(You can also use boneless, skinless thighs)
2 tablespoons flour
2 teaspoons soy sauce
½ teaspoon black pepper
¾ cup finely ground almonds
¾ cup crushed corn flake crumbs
2 tablespoons olive oil
½ cup apple juice
2 limes, juiced
2 teaspoons cornstarch
¼ cup honey
Place chicken breasts between two sheets of waxed paper and flatten with mallet to ½” thickness.
Combine apple juice, lime juice, and cornstarch in a bowl – set aside.
Dredge the cutlets in flour and shake off excess – set aside.
Combine egg, soy sauce, and pepper in a shallow dish and set aside.
Combine ground almonds and corn flake crumbs in another shallow dish.
Place olive oil in a medium to large skillet on medium heat.
Dip each chicken piece in egg mixture and place on top of almond/corn flake mixture – pressing down so coating sticks.
Then, lay the coated chicken carefully in the hot oil.
Brown chicken on both sides until no longer pink in center and juices run clear.
Remove from skillet, place in a warmed baking dish, cover lightly, and set aside.
Stir the juice and cornstarch mixture that you set aside earlier.
Whisk into hot oil in the skillet – whisking constantly.
Stir in the honey.
Continue to cook and stir until bubbly and sauce is thickened.
This is a traditional melt-in-your-mouth Hungarian chicken dish with a rich spicy sauce. It is especially good when made with Hungarian sweet paprika and served with steamed Jasmine or Basmati rice, crisp green salad and plenty of fresh French bread to soak up the extra sauce.
Heat Butter and oil in wide heavy skillet over medium-high heat. (Use a high-sided skillet, if you have one.)
Season each piece of chicken generously with salt and pepper and place in the hot oil – do not crowd the chicken, it is better to cook in batches (4 or 5 pieces at a time).
Cook (turning once) until golden brown ~ 5 minutes per side – (boneless, skinless breast pieces should only be cooked 2 minutes on each side).
Remove chicken from pan – place on a warm plate.
Cook the remaining chicken, adding additional oil to the pan if necessary.
Remove 2nd batch of browned chicken to the plate.
Reduce the heat slightly and add the onions.
Cook and stir the onions until are soft and lightly colored ~ 10 minutes.
Add paprika, garlic, bay leaf, salt, pepper, and water.
Bring mixture to a boil, stirring constantly.
Return the chicken to the pan with any juices that have accumulated on the plate.
Reduce the heat until the sauce is barely bubbling – cover and cook until chicken is tender– about 30 minutes. Turn the chicken at least once while cooking.
Remove pan from the heat – Place the chicken on a warm platter and cover well to keep warm.
Remove the bay leaf from the sauce and let sauce stand for a few minutes to allow the fat to rise to the surface.
Skim off the fat with a spoon and discard.
Whisk in the sour cream.
Return to stove top on high heat, bring to a low boil and cook until sauce is thickened, stirring continuously. (Use a heaping tablespoon of cornstarch mixed with a little water to thicken, if needed.)
Season with salt and pepper to taste.
Add several drops of fresh lemon juice.
Pour over chicken and serve.
Delicious with steamed rice and fresh green beans and/or a crispy green salad.