- 2 large chicken breasts, cut to cutlets
- 2 eggs, beaten
- 1 c almonds, ground in food processor
- 2 lemons, washed
- 8 tbsp. butter
- 1/4 c olive oil
- 6 fat cloves of garlic, peeled
- 6 pearl onions, husked
- 12 capers
- 6 Nyon olives
- 1 large sprig rosemary
- 3 sprigs thyme
- 1/2 c chicken stock
- fresh parsley, chopped, for garnish
- sea salt & freshly cracked black pepper, to taste
- Preheat oven to 250 degrees F.
- Heat a large cast iron pan over medium-high heat. Cut one of the lemons into slices, and lay them in the pan to char. Flip to char both sides.
- Remove the slices to a dish and set aside. Drape the cutlets through the beaten egg and then the ground almonds. Season with salt and pepper.
- Over medium heat, melt 2 tbsp of butter and 2 tbsp of olive oil in the pan. Drop in the garlic cloves, olives, and pearl onions. Let them gently sizzle in the butter for about 4 minutes. Don't let the heat get too high or the butter will burn. Remove the olives to the dish with your charred lemons, but leave the garlic and onions in the pan.
- Then start adding the cutlets, about 2 at a time (don't crowd the pan). After a few minutes, flip the cutlets and cook evenly through both sides. Don't worry if some of the almond is coming off -- you will get that back later in the sauce. Keep adding drizzles of olive oil to prevent the butter from burning.
- As the cutlets finish, remove them to an oven-proof serving platter. Keep adding the cutlets to the pan, cooking them two at a time, until they are all cooked and arranged on your platter. The finished ones can be kept warm in the oven while waiting.
- Now your garlic and onions should be nicely softened and the garlic should be golden. Fork those out and arrange onto the serving platter.
- Add the thyme and rosemary to the pan. Add more butter (about 2 tbsp). Add the stock. Cut the remaining lemon in half and squeeze the juice of the full lemon into the sauce. Gently stir and simmer to reduce.
- Turn off the heat under the sauce, and remove the meat from the oven. Finish the sauce by adding another spoonful of butter and the capers. Give it a whisk to blend. Pour the sauce over the platter. Now lay the olives and charred lemon slices over the top. Sprinkle with fresh parsley and serve.