Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
¼cupwhole raw almonds (about 30 almonds)
½cupwhole wheat panko breadcrumbs
⅓cupcornstarch
1large egg
1bunch asparagus, trimmed, cut crosswise into 1-inch pieces
1 ½tbsp tablespoons olive oil, divided
½(8-ounce) package ciliegine mozzarella cheese, drained and halved
1cuphalved cherry tomatoes
2tbsptablespoons lemon juice
1
Preheat oven to 350°. Spray rimmed baking pan and large nonstick skillet with cooking spray. In food processor, pulse almonds until small pieces remain; add breadcrumbs and pulse 5 times.
2
In wide, shallow dish, stir cornstarch and ¼ teaspoon each salt and pepper. In second wide, shallow dish, whisk egg. Place breadcrumb mixture in third wide, shallow dish.
3
Working with 1 cutlet at a time, dip cutlets in cornstarch mixture, then egg and then almond mixture to coat; place on prepared pan. Heat prepared skillet over medium-high heat; add cutlets and spray with cooking spray. Cook 2 minutes or until browned, turning once.
4
Spray same baking pan with cooking spray. In medium bowl, toss asparagus, ½ tablespoon oil and ¼ teaspoon salt. Place asparagus on 1 side of prepared pan; place cutlets on opposite side. Bake 20 minutes or until internal temperature of cutlets reaches 145° and asparagus is tender, turning once.
5
In large bowl, toss cheese, tomatoes, lemon juice, asparagus, remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper. Serve cutlets with asparagus mixture.
Chef Tip: ⅓ cup almond fl our or almond meal may be substituted for the whole almonds; combine with the breadcrumbs and skip pulsing in the food processor.
Ingredients
¼cupwhole raw almonds (about 30 almonds)
½cupwhole wheat panko breadcrumbs
⅓cupcornstarch
1large egg
1bunch asparagus, trimmed, cut crosswise into 1-inch pieces
1 ½tbsp tablespoons olive oil, divided
½(8-ounce) package ciliegine mozzarella cheese, drained and halved
1cuphalved cherry tomatoes
2tbsptablespoons lemon juice
Directions
1
Preheat oven to 350°. Spray rimmed baking pan and large nonstick skillet with cooking spray. In food processor, pulse almonds until small pieces remain; add breadcrumbs and pulse 5 times.
2
In wide, shallow dish, stir cornstarch and ¼ teaspoon each salt and pepper. In second wide, shallow dish, whisk egg. Place breadcrumb mixture in third wide, shallow dish.
3
Working with 1 cutlet at a time, dip cutlets in cornstarch mixture, then egg and then almond mixture to coat; place on prepared pan. Heat prepared skillet over medium-high heat; add cutlets and spray with cooking spray. Cook 2 minutes or until browned, turning once.
4
Spray same baking pan with cooking spray. In medium bowl, toss asparagus, ½ tablespoon oil and ¼ teaspoon salt. Place asparagus on 1 side of prepared pan; place cutlets on opposite side. Bake 20 minutes or until internal temperature of cutlets reaches 145° and asparagus is tender, turning once.
5
In large bowl, toss cheese, tomatoes, lemon juice, asparagus, remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper. Serve cutlets with asparagus mixture.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
