1 pound thin sliced, boneless, skinless chicken breasts (chicken for milanesa)
* ground black pepper
1/4 cup flour
1 cup fresh bread crumbs
3/4 cup sliced almonds
1/2 cup buttermilk
2 tablespoons honey mustard
* non-stick cooking spray
Heat oven to 450 degrees. Cover a large baking sheet with foil.
Lay chicken out on a sheet of wax paper. Season both sides with salt and pepper, then sprinkle with flour; turn to coat and shake off excess.
Combine breadcrumbs with almonds in a shallow dish or on a plate. Blend buttermilk with mustard in a separate shallow bowl. Dip chicken pieces in buttermilk to coat both sides, then dredge in almond mixture.
Heat a large nonstick skillet over Medium-High heat 3 minutes. Spray skillet with nonstick spray. Cook chicken in skillet in 2 batches, 1 1/2 minutes per side, or until browned. Spray skillet in between batches. Remove chicken to foil-lined sheet; spray tops with nonstick spray.
Bake 8 to 10 minutes until no longer pink, or until internal temperature of chicken reaches 165 degrees.
No Nutritional Information Available
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