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Almond, Caper and Herb–Crusted Chicken Cutlets

Almond, Caper and Herb–Crusted Chicken Cutlets

By Julia RackowFebruary 10, 2020

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

Chopped capers and fresh herbs create a flavorful undercoat for the nutty, crunchy crust on these chicken cutlets. Look for cutlets that weigh about 4 ounces each and are about ¼ inch thick. This way, they’ll cook quickly and evenly. As an accompaniment, we suggest a lemony arugula salad or roasted sweet potatoes. Or, sandwich the cutlets and baby greens in bread smeared with mayonnaise.

Ingredients
  • ¾

    cup sliced almonds, finely chopped

  • ½

    cup panko breadcrumbs

  • Kosher salt and ground black pepper

  • 4

    4-ounce chicken cutlets (about ¼ inch thick)

  • ¼

    cup drained capers, finely chopped

  • ¼

    cup lightly packed fresh tarragon OR fresh dill, chopped

  • 6

    tablespoons neutral oil, divided

  • Lemon wedges OR dijon mustard OR sour cream, to serve

Combine the almonds, panko, 1 teaspoon salt and ½ teaspoon pepper. Season the cutlets on both sides with salt and pepper, then sprinkle with the capers and tarragon, pressing to adhere. Coat both sides of each cutlet with the almond mixture, pressing firmly. In a large skillet, heat 3 tablespoons of oil. Add 2 cutlets and cook until golden brown on both sides. Transfer to a paper towel–lined plate and wipe out the skillet. Repeat with remaining cutlets and oil. Serve with lemon wedges.