Almond Paprika Spanish Cutlets
Recipe by Rachael Ray
4 boneless, skinless chicken breasts
salt and pepper to taste1 c. flour
2 tsp. smoked paprika
1 ½ c. peeled almonds
½ c. bread crumbs
handful of parsley
4 Tbsp. extra-virgin olive oil
Butterfly fillet chicken breasts (I always cut mine all the way through), and season both sides with salt and pepper. Pour flour, smoked paprika and salt and pepper into a shallow dish. Beat eggs with a splash of water in a separate dish. Grind nuts, bread crumbs and parsley in food processor to combine. The nuts should have the same consistency as bread crumbs. Dredge chicken in flour, then egg, then nut mixture.
Heat oil over medium heat in a large skillet. Add the chicken and brown on both sides until finished, or finish on wire rack in 375 degree oven.