A mix of ground almonds and panko (Japanese-style bread crumbs) provides a light, extra-crunchy coating with intense nutty flavor.
Why This Recipe Works
Almond-Crusted Chicken recipes often come out bland and soggy or burned to a crisp. For the perfect balance of flavor and texture in our version, we turned to panko (Japanese-style bread crumbs). Cooking the cutlets in two batches ensured the oil didn’t cool too dramatically when the meat was added, and resulted in perfectly crisp cutlets.
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