Chicken Breasts Almondine

(The Best Simple Recipes, America's Test Kitchen, page 83)

• 1/2 cup flour
• 2 eggs
• 1 1/2 cups sliced almonds
• 3/4 cup panko bread crumbs
• 1 tsp. cornstarch
• 6 thin-cut, boneless, skinless chicken cutletsSalt & pepper
• 1/2 cup vegetable oil
  

• Spread flour in shallow dish. Beat eggs in second shallow dish. Combine almonds, breadcrumbs, and cornstarch in third shallow dish.
• Pat chicken dry with paper towels and season with salt and pepper. One at a time, coat cutlets lightly with flour, dip in egg, and dredge in almond mixture, pressing to adhere.
• Heat 1/4 cup oil in large nonstick skillet over medium heat until shimmering. Cook half of cutlets until golden brown, 2 to 3 minutes per side. Drain on paper towel lined plate. Wipe out skillet and repeat with remaining oil and chicken.

This was super good and easy -- and the leftovers were great! I served it with this couscous blend from Trader Joe's -- http://www.thekitchn.com/thekitchn/noodles-pasta-and-grains/trader-joes-pantry-harvest-grains-blend-033688. (Btw, I LOVE this stuff from TJs!) Yum!

Notes:

• I didn't have any chicken 'cutlets' so I sliced thick chicken breasts into thin slices.

• Next time, I'm just going to season the flour with salt and pepper, and forget about seasoning each piece of chicken individually.

• Don't skip the step of cleaning out the skillet between batches. I had a smaller skillet and had to do three batches. I tried to re-use the pan without wiping it out after the first batch and the second batch got way too dark.

Enjoy!