by JennT1981
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my 47 recipes »
JennT1981's Notes:
Expand1/2 cup all purpose flour Ask a question about this ingredient
1 teaspoon paprika Ask a question about this ingredient
1 egg, beaten Ask a question about this ingredient
1 cup bread crumbs Ask a question about this ingredient
1/3 cup almonds Ask a question about this ingredient
1/4 cup fresh mint Ask a question about this ingredient
2 tablespoons fresh parsley, plus more for garnish Ask a question about this ingredient
2 boneless skinless chicken breasts, sliced in half into cutlets Ask a question about this ingredient
1 pinch salt, to taste Ask a question about this ingredient
1 pinch pepper, to taste Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 cup dark red cherries, halved and pitted Ask a question about this ingredient
1/4 cup red wine vinegar Ask a question about this ingredient
1/2 lemon, juiced Ask a question about this ingredient
3 tablespoons unsalted butter, cold and cut into thirds Ask a question about this ingredient
In a shallow dish combine flour and paprika; stir to blend. In another shallow dish pour in beaten eggs and set aside both.
Ask a question about this stepCombine in a food processor bread crumbs, almonds, mint and parsley and pulse until ground and evenly distributed. Pour into a third shallow dish and set aside as well.
Ask a question about this stepSeason each side of the chicken cutlets with salt and pepper. Begin dredging culets starting with the flour, shaking off any excess, next into the egg bath coating both sides and finally into bread, almond and herb mix. Generously coat both sides of cutlets with mix, pressing with your fingers to ensure coating sticks.
Ask a question about this stepPreheat oven to 325 degrees F. In a large skillet heat oil over medium-high heat and add cutlets. Sear on each side until golden crisp, about 3 to 5 minutes per side. Transfer cutlets to a lined baking sheet and continue cooking and keep warm in the oven.
Ask a question about this stepIn the meantime reduce heat of skillet to medium and add cherries. Cook until warmed through, 5 minutes. Deglaze pan with red wine vinegar and lemon juice. Bring to a boil reduce heat to low and cook about 5 minutes.
Ask a question about this stepRemove from heat and slowly begin stirring in butter one tablespoon at a time until a creamy sauce is achieved. Spoon tangy cherry sauce over chicken cutlets, garnish with fresh parsley and serve.
Ask a question about this step
