Chicken Breast Amandine

• 12 cup flour
• 2 eggs
• 1 12 cups sliced almonds
• 34 cup panko breadcrumbs
• 1 teaspoon cornstarch
• 6 (1 1/4 lb) chicken cutlets, thin-cut, boneless and skinless
• salt and pepper
• 12 cup vegetable oil

1. Spread flour in shallow dish.
2. Beat eggs in second shallow dish.
3. Combine almonds, panko crumbs and cornstarch in third shallow dish.
4. Pat chicken dry with paper towels and season with salt and pepper.
5. One at a time, coat cutlets with flour, dip in egg and dredge in almond mixture, pressing to adhere.
6. Heat 1/4 cup oil in large nonstick skillet over medium heat until shimmering.
7. Cook half of cutlets until golden brown, 2 to 3 minutes per side.
8. Drain on paper towel-lined plate.
9. Wipe out skillet and repeat with remaining oil and cutlets.
10. Serve.

flour, eggs, almonds, breadcrumbs, cornstarch, chicken cutlets, salt, vegetable oil

Taken from www.food.com/recipe/chicken-breast-amandine-415539 (may not work)