This is a nice change from traditional fried chicken.
Almond Crusted Chicken Cutlets, with Apple Lime Sauce
About 15 Minutes
Place chicken breasts between two sheets of waxed paper and flatten with mallet to 1/2 inch thickness.
Dip chicken cutlets in flour and shake off excess, then set aside.
Combine egg, soy sauce, and pepper in a shallow dish and set aside.
Combine ground almonds and corn Chex crumbs in another shallow dish.
Coat chicken alternately once in egg mixture and almond mixture, pressing down so coating sticks.
In a skillet on medium heat, brown chicken on both sides in oil until chicken is no longer pink and juices run clear. A meat thermometer should read 165° Remove chicken from skillet and set aside.
Combine apple juice, lime juice and cornstarch in a bowl, then pour into hot skillet, mix and add honey to skillet.
Cook and stir until bubbly and sauce is thickened.
Serve chicken cutlets with warm sauce poured over, if desired.