Yield: 4 servings
* 4 boneless, skinless chicken cutlets (2 breasts), 1 to 1 1/2 pounds
* Salt and black pepper
* 1 cup (approximately) of crushed almonds and walnuts… (I added a little bread crumb to coat more of the chicken)
* Olive Oil for cooking
* 1 to 2 tablespoons butter, optional
* 1 tablespoon fresh lemon juice
* 2 tablespoons minced parsley.
1. Heat a 12-inch skillet, preferably nonstick, over medium-high heat for about 2 minutes. While it is heating, sprinkle the chicken breasts with salt and pepper, and place the crushed nuts on a plate.
2. Place the oil in the skillet, to a depth of about 1/8 inch and turn the heat to high. When the oil is hot, dredge the cutlets in the coating, turning them a few times and pressing them down so they are well covered. After you dredge each, add it to the pan.
3. Cook until the chicken is nicely brown, 3 to 4 minutes, then turn. Cook 1 to 2 minutes until the chicken is firm to the touch (lower the heat if the coating begins to scorch).
4. Meanwhile, if using the butter, place in a small pan over medium heat and cook until it is nut-brown.
5. When the chicken is done, drain it briefly on a paper towel, then transfer to a warm platter.
Drizzle with lemon juice, and top with half the parsley. At the last minute, pour the browned butter over the chicken, add the remaining parsley and serve.
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