Tuesday, June 8, 2010

Almond-Crusted Chicken Cutlets with Scallion Beurre Blanc

The cafe is OPEN! I know it seems like the chef has been away from the kitchen for awhile, but I promise it's only been a few days and I did feed my husband every day. There was even fantastic Indian food involved (courtesy of Taste of Tandoor in Woodbridge, VA).

Tonight I turned to my "new" (gently used from my very favorite used bookstore: McKay's in Manassas) Rachael Ray cookbook, "2, 4, 6, 8: Great Meals for Couples or Crowds."

Here at Cafe Groenhout, we love anything almond: banket, almond butter, almond pound cake, the list goes on and on and al-mond. (Sorry, sorry.) This recipe was easy to make and definitely within the 30-minute limit that Rachael promises. It's also packed with flavor and quite lovely when plated.

  • 1/4 C plus 2 tbsp heavy whipping cream
  • 1/4 C dry white wine
  • 2 scallions, very finely chopped, whites and greens separated
  • 1 large egg
  • 8 thin chicken breast cutlets, 1 1/4 - 1 1/2 lbs total
  • 1/2 C sliced almonds
  • 1/2 C plain bread crumbs
  • 1/4 tsp grated or ground nutmeg
  • salt and black pepper
  • 3 tbsp EVOO or vegetable oil
  • 1 lb asparagus, tough ends trimmed/snapped
  • 1/2 C (1 stick) cold butter, cut into pieces
  1. Place a baking sheet in the oven and turn the oven on low, 250 degrees.
  2. Combine 1/4 C of the cream, the white wine, and the whites of the scallions in a sauce pot and bring to a boil over medium heat. Cook until reduced to 1/4 C liquid, 5 to 6 minutes.
  3. While the sauce is working, beat the egg with the remaining 2 tbsp of cream and add the chicken pieces. Combine the almonds, bread crumbs, nutmeg, salt, and pepper in a food processor and process until finely ground.

  4. Cover a plate with plastic wrap (this makes for easy cleanup after breading) and pour the almond and bread-crumb mixture onto it.
  5. Heat the EVOO, three times around the pan, in a large nonstick skillet over medium to medium-high heat. One at a time, remove cutlets from the egg mixture and coat in the almond crumbs, covering entirely. Add the cutlets to the skillet and cook for 3 minutes on each side; transfer them to the oven to keep them warm. You may need to do this in 2 batches; don't overcrowd the pan.
  6. While the chicken cooks, bring an inch of water to a boil in a skillet. Reduce to a simmer, add a pinch of salt, and add the asparagus. Cook for 3 minutes. Remove the asparagus to a plate.
  7. Take the sauce off the heat, add the scallion greens, then whisk in the cold butter a few bits at a time. Hit the pan with just a touch of heat if necessary. The sauce will be white and thick and the volume will triple. Season the sauce with salt and pepper.
  8. Place a cutlet on each dinner plate, top with a few asparagus spears, then place a second cutlet on top. Spoon the beurre blanc sauce over the cutlets and asparagus.

Et voila!


  1. ... and "quite lovely" when eaten! The very soft asparagus compliments the crunchy chicken, and all that butter, well, just makes it taste good.

  2. Ugh I wish I could get out of this asparagus funk that I am in because this looks absolutely drool delicious! Did she just say 'drool delicious'? Oh yes I did! I will have to give this a try and maybe just put all the asparagus on the hubsters plate.