This recipe was adapted from a dish I saw of Rachael Ray's though the ingredients have been switched up a bit as I was also inspired by what I had on hand. It's my take on somewhat of a Moroccan-style meal that pairs perfect with a Moroccan spiced rice and grilled zucchini. —JennT1981
all purpose flour
fresh parsley, plus more for garnish
boneless skinless chicken breasts, sliced in half into cutlets
salt, to taste
pepper, to taste
dark red cherries, halved and pitted
red wine vinegar
unsalted butter, cold and cut into thirds
In a shallow dish combine flour and paprika; stir to blend. In another shallow dish pour in beaten eggs and set aside both.
Combine in a food processor bread crumbs, almonds, mint and parsley and pulse until ground and evenly distributed. Pour into a third shallow dish and set aside as well.
Season each side of the chicken cutlets with salt and pepper. Begin dredging culets starting with the flour, shaking off any excess, next into the egg bath coating both sides and finally into bread, almond and herb mix. Generously coat both sides of cutlets with mix, pressing with your fingers to ensure coating sticks.
Preheat oven to 325 degrees F. In a large skillet heat oil over medium-high heat and add cutlets. Sear on each side until golden crisp, about 3 to 5 minutes per side. Transfer cutlets to a lined baking sheet and continue cooking and keep warm in the oven.
In the meantime reduce heat of skillet to medium and add cherries. Cook until warmed through, 5 minutes. Deglaze pan with red wine vinegar and lemon juice. Bring to a boil reduce heat to low and cook about 5 minutes.
Remove from heat and slowly begin stirring in butter one tablespoon at a time until a creamy sauce is achieved. Spoon tangy cherry sauce over chicken cutlets, garnish with fresh parsley and serve.