Sign Up | Login | En Español

Ingredients

1/4 c Plus 2 Tlb heavy cream
1/4 c Dry white wine
2 Scallions, finely chopped. whites and greens separated
1 large egg
8 Thin chicken breast cutlets, 1 1/4-1 1/2 lb
1/2 c Sliced almonds
1/2 c Plain bead crumbs
1/4 tsp Grated or ground nutmeg
Salt and pepper
3 Tlb Extra Virgin Olive Oil
1 lb Asparagus, tough ends trimmed
1/2 c (1stick) cold butter, cut into pieces

Preparation

Place a baking sheet in the oven and turn the oven on low, 250.

Combine 1/4 cup of the cream, the white wine, and the whites of the scallions in a pot and bring to boil over med. heat. Cook until reduced to 1/4 cup liquid, 5-6 mins.

While the sauce is working, beat the egg with the remaining 2 Tlbs 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. Cover a plate with plastic wrap for easy clean up. and pour the almond and bread-crumb mixture onto it.

Heat the extra virgin olive oil, in a large skillet over medium heat.

One at a time remove chicken and coat with almond crumbs and place in skillet, 3 min on each side.

While 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 mins. Remove.

Take 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 with salt and pepper

Place a cutlet on a plate, top with a few asparagus spears, then place a second cutlet on top. Spoon the sauce over that.

Cook's Notes

Nutrition Information