Almond Crusted Chicken Cutlets
Description
Your family will request this chicken over and over again, it's that good. It's crunchy good on the outside and juicy on the inside. You probably have many of the ingredients already plus it can be ready in 30 minutes.
Ingredients
1 c. dry roasted, unsalted almonds
1/2 c. grated Parmesan cheese
1/2 t. onion powder
1/2 t. paprika
1/2 t. dried parsley
1/4 t. salt
1/8 t. black pepper
1 egg, lightly beaten
1 lb. chicken cutlets
non-stick cooking spray
Directions
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Preheat oven to 450 degrees F. Place a baking rack on top of a rimmed sheet pan; spray the rack with non-stick cooking spray.
Place the almonds in a food processor; pulse until fine crumbs form. Transfer the almond crumbs to a shallow bowl; mix in the Parmesan cheese, onion powder, paprika, parsley, salt and pepper.
Pat chicken dry with paper towels.
Place the egg in another shallow bowl; whisk. Dip one cutlet at a time in the egg, letting the excess egg drip off; dip in the almond mixture, pressing the crumbs onto both sides of the cutlet to ensure that they adhere. Place the coated cutlet on the prepared sheet pan. Repeat the process with the remaining chicken.
Spray the chicken with more cooking spray.
Bake for 18-20 minutes, flipping the chicken halfway through cooking time, or until cutlets are cooked through and the almond mixture is golden brown and crisp.
4-5 servings.