Almond Boneless Chicken

We found this in Cook's Country and it's become a special treat dish. For one thing — fried chicken cutlets. For another, as my husband said, it's like the best take out in the world. Sure there's some cleaning up but it's so much better than anything you're going to get going out somewhere.

We had it for New Year's Day dinner. Our New Year's style is maybe different than a lot of other folks'. We make something luxurious and eat all the cookies we want afterward. In the sympathetic magic world it would be hoping for a sweet and rich New Year.

Almond Boneless Chicken

Step 1 — Sauce

1 tablespoon cornstarch

1 tablespoon cold water

1 cup chicken broth

2 teaspoons dry sherry

2 teaspoons hoisin sauce

2 teaspoons soy sauce

1/8 teaspoon salt

Dissolve cornstarch in water in small bowl and set aside. Combine broth, sherry, hoisin, soy sauce, and salt in small saucepan and bring to boil over medium-high heat. 

Whisk in reserved cornstarch mixture, return to boil, and cook until thickened, about 30 seconds. Remove from heat, cover, and keep warm, stirring occasionally

Step 2 —Chicken

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed

Salt and pepper

Line rimmed baking sheet with parchment paper. Set wire rack in second rimmed baking sheet and line rack with triple layer of paper towels. 

Halve chicken breasts horizontally to form 8 cutlets. Pat cutlets dry with paper towels and season with salt and pepper.

Step 3

1/4 cup sliced almonds, toasted

1 cup all-purpose flour

1 cup cornstarch

1 teaspoon garlic powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3/4 teaspoon pepper

1-1/4 cups lager or pilsner beer

1 large egg, lightly beaten

Finely chop almonds. Whisk almonds and dry ingredients together in large bowl. Whisk in beer and egg. 

Step 4

1 cup all-purpose flour

1 teaspoon salt

Working with 1 at a time, dip cutlets into batter to thoroughly coat, letting excess drip back into bowl. Dredge battered cutlets in combined flour and salt to coat, shaking off excess, and place on parchment-lined sheet. Let cutlets sit while oil heats.

Step 5

2 quarts peanut or vegetable oil, for frying

Add oil to large Dutch oven until it measures about 1-1/2 inches deep and heat over medium-high heat to 350°. Working in batches, add half of cutlets to hot oil. Adjust burner as necessary to maintain oil temperature between 325 and 350 degrees. 

Fry, stirring gently to prevent pieces from sticking together, until cutlets are golden and register 160°, about 4 minutes, flipping halfway through frying. Transfer to prepared wire rack to cool while frying remaining cutlets.

Step 6

1/2 head iceberg lettuce (4-1/2 ounces), cored and sliced thin crosswise

3 scallions, sliced thin on bias

1/4 cup sliced almonds, toasted

Place lettuce on platter. Cut each cutlet crosswise into 1/2" -thick slices. Arrange slices over lettuce and drizzle with sauce. Sprinkle with scallions and remaining 1/4 cup almonds. Serve.

Serves 6