Almond Meal Crusted Chicken Cutlets
with green gazpacho
Smarts: Flavors mellow as they chill, so be sure to taste and season your gazpacho with salt and pepper right before serving.
- Garlic - 2 cloves, peeled
- Jalapenos - 1, chopped, seeds removed
- Cucumbers - 12 oz, diced
- Tomatillos - 12 oz, quartered
- Stock, any type - 2 cup
- Cumin - 1/2 tsp
- Vinegar, white wine - 2 Tbsp
- Oil, olive - 2 Tbsp
- Lemon juice - 1 Tbsp
- Green onions - 3 stalks, chopped, green and white parts combined
- Chicken breast, boneless and skinless - 1 1/2 lbs, halved
- Basil, fresh - 6 leaves, chopped
- Tomatoes, medium - 3, chopped
- Vinegar, balsamic - 2 tsp
- Oil, olive - 2 tsp
- Eggs - 2
- Almond meal - 3/4 cup
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 2 Tbsp
- Garlic / Jalapenos / Cucumbers / Tomatillos - Prep as directed and combine. (Can be done up to 5 days ahead)
- Make gazpacho - Combine garlic, jalapenos, cucumbers, tomatillos, stock, cumin, white wine vinegar, olive oil (portion for gazpacho), and lemon juice in a food processor or blender. Blend until smooth. Add some water if the gazpacho is too thick. Refrigerate for at least 30 minutes and up to 2 days. (Can be done up to 2 days ahead)
- Green onions - Chop green onions and combine green and white parts. (Can be done up to 3 days ahead)
- Chicken - Slice chicken into 3/4” / 1.9 cm thick cutlets. Place each cutlet between two pieces of plastic wrap or parchment paper and pound with a tenderizer until roughly half as thick, like this video. Season on both sides with some salt and pepper. (Can be done 1 day ahead)
- Basil / Tomatoes - Prep as directed and combine. (Can be done 1 day ahead)
- Make chicken topping - Combine basil, tomatoes, balsamic vinegar, and olive oil (portion for chicken). Season with some salt (it will really bring out the flavor of the tomatoes).
- Prep breading stations - In one container, whisk eggs with some salt and pepper. In a second container or plate, combine almond meal, salt, and pepper.
- Dip each chicken cutlet into eggs and then in almond meal. Repeat until all cutlets are breaded.
- Heat a skillet or non-stick pan over medium heat. Add cooking oil and then cutlets to heated oil (do this in batches and / or add some additional oil as needed). Cook for 2-1/2 to 3 minutes on each side, transferring to a plate when cooked through.
- While chicken cooks, season gazpacho with some salt and pepper.
- Top chicken with tomato / basil topping.
- Divide gazpacho between serving bowls. Top with green onions. Serve chicken with gazpacho on the side. Enjoy!
I think everyone liked it, but nobody could eat more than a few spoonfuls. As others have mentioned. It’s quite tart. The bruschetta was delish and easy. The vegetarian meal needed more protein though.0 Helpful
Loved it when actually made from tomatillios but substitute versions did not work.. If and when I find tomatillios then it's on my summer menue0 Helpful
This came out almost unbearably tart. I think my tomatillos just weren't very good, but that tanked the whole thing.0 Helpful
LOVED LOVED LOVED THIS! While I realize why someone may not like the texture (I had to use a blender because I don't have a food processor), but I still so enjoyed the flavors. I will say, the garlic made me think I needed to keep the mints coming the next day at work! ;)0 Helpful
Wow! Only one tiny garlic clove and no jalapeños and my family loved the cold green soup- including the 4yo who despises cucumvbrts and tomatoes. Used chicken cutlets without tenderizing and it was still delicious with the almond crust. It did take longer than 3 min per side and I had to turn heat down to medium low to not burn crust. Used wheat/seed bread instead of bruschetta and sherry because I wasn’t sure what white vinegar to use. PRO TIP about gently rubbing garlic on the toast!!! Thanks CS, surprise favorite.0 Helpful
Both the texture and the taste were weird. Maybe I'm just not a fan of gazpacho. Giving it an extra star for the tasty bruschetta; otherwise, this would be a 1.0 Helpful