Throw it on Thursday - Almond Parmesan Crusted Chicken 

In this video, I make a New (to me) chicken dish. I’m calling it Almond Parmesan Crusted Chicken. I used three sources for my inspiration. 1) Backyard Grill & Bar in Fond du Lac Wisconsin, 2) Sam the Cooking Guy 3) Another KZbinr’s use of Parmesan Cheese.
Recipe
Almond Parmesan Crusted Chicken
Beurre Blanc Sauce
Ingredients
1 shallot, finely diced
1/4 cup white wine or vermouth
1/4 cup white wine vinegar
1 stick (8 tablespoonsbutter) cut into 8 pieces, then refrigerated - you want it cold
Kosher salt & coarse ground black pepper
1/4 teaspoon lemon zest
Directions
Put shallot, wine and vinegar in a small pot over medium heat, and cook until liquid has reduced to about 2 tablespoons
Start adding the butter a couple pieces at a time, whisking constantly until melted, then add 2 more...continue until all the butter has been added
Season lightly with salt & pepper and add the lemon zest - stir to mix in
Chicken Breast
Ingredients
Breading
1/2 cup unsalted Almonds
1/2 cup bread crumbs (pork rind crumbs)
1/2 cup shredded Parmesan cheese
1 TBS Cajun Seasoning
1 Egg
1 or 2 Chicken Breasts
Directions
Into a food processor, put the almonds, breadcrumbs, Parmesan cheese, and Cajun seasoning. Chop until almonds are at the size you would like. I like my breading to be a little crunchy, so I don’t chop as much.
Break an egg into a bowl and beat thoroughly.
Place the beaten egg onto a dish and the breading onto another dish.
Coat the chicken breast with egg, then cover with the almond mixture.
Place. into a 400° air fryer and cook for 15 minutes or until the chicken breast has an internal temperature above 165°F.
Place cooked Chicken Breast on plate. Coat with the Beurre Blanc Sauce and garnish as you would like.
Enjoy!
Links
Sam the Cooking Guy’s Chicken video: • THE BEST CHICKEN DINNE...
Backyard Grill & Bar: www.visitbacky...
Rob’s Facebook Group: m.facebook.com...

[@arthurdaley6456]

It's always a good day with Rob in it

[@RobMilanowski]

Well, thank you for saying that. I hope your day gets even better.

[@noflimflamfilmphan]

Looked like a winner. Good to someone in the Midwest adding spice to their dishes!

[@RobMilanowski]

Yes… some of us like a little spice. Even in the Midwest. I hear it helps with gut health.

[@rcteg]

That looks amazing, Rob! I might have to make this one...

[@RobMilanowski]

You should give it a try. It’s actually pretty easy. Truthfully the hardest thing was making that sauce. You really have to take your time and not rush.

[@rodgerpalmer8950]

Will have to try this recipe. Sounds so good and you make it look so easy. That plated dish looked absolutely amazing.

[@RobMilanowski]

Well, thank you so much. I did put a bit of work into this one trying to figure out the right proportions of almonds to breadcrumbs. The Parmesan cheese really helped hold everything together. I definitely will be making this again.

[@devonshandsmelt]

Thanks, Rob! As always, love what you do!!!

[@RobMilanowski]

Thank you very much. I enjoy what I do. I just wish more people would have an opportunity to watch my videos. I guess I haven’t hit the magic combo of words and pictures to get my video shared on a lot of feeds. Maybe one day it will happen.

[@devonshandsmelt]

@@RobMilanowski Just keep it up! I don't know a lot about this stuff, but your content is great and your positivity is even better! The audience will come!!

[@uwgbfella]

Rob you get an A+, Backyard C -

[@RobMilanowski]

Thank you. Backyard is usually my go to place. I have not had this almond crusted chicken in a long time and I was a bit disappointed. I did talk to the waitress and she did say that sometimes there are different cooks and that could have been the problem. She offered to replace it with anything else I wanted. I was ok with it. Actually, my daughter got the same dish at the same time, and her’s looked great.

[@SwissMarksman]

From a Chef. Your Chicken looked 100x better than the Restaurant one. Also Kudos for using non pre-shreddy Parmesan.

[@RobMilanowski]

Well, thank you very much. I was quite happy with the way it turned out. This was actually my third attempt at making this dish. The other two times I was not happy with the breading. This was some good Parmesan. Shredding it was easy and I think it really added to the end product.

[@okiefromappalachia3548]

That's a lotta spoons on the wall Chicken looked good btw

[@RobMilanowski]

Patti has been collecting spoons for many years now. It is sort of hobby that most people don’t do anymore. I needed to build her an extra large wall display unit. Of course it is no longer big enough.

[@3pl8-yo2lz]

The chicken looked amazing! Much better than the restaurant version. I also tried to make parmesan chicken this week, made some mistakes, it ended up very dry and underseasoned, and was very disapointed, because I had spent so much time making it. I would like to try your recipe next time, it looks like it would taste more flavorful. I will use chili powder instead of Slap yo mama seasoning as where I'm from there are no mamas willing to be slapped

[@RobMilanowski]

Yes I was pretty happy the way mine turned out. This was one of those dishes that I needed to experiment with. This was my third iteration and it turned out great. I used chicken breast and I was surprised how moist it was. Next time I’m going to try to use thighs. .. I bet chili seasoning would work great. I like the Cajun seasoning because it’s a bit saltier and spicier.

[@Xerxes_2]

Looks great. You should try making that beurre blanc with some grilled trout, nothing like it I swear

[@RobMilanowski]

Great idea… I think I’m going to give that a try. I have haddock and tilapia here. No grilled trout.

[@TheOriginalJGuns]

Great video Rob! your sauce looked MUCH better than the restaurant's, very nice emulsion! 

[@RobMilanowski]

Thanks… yes that sauce at the restaurant had broken. You could definitely see oil emerging from it. The flavor of their sauce was good, but it sure wasn’t creamy. Mine tasted pretty darn good. It was a bit tarter than I was expecting. The lemon zest and the vinegar helped with that. The best part about doing this video is that I learned something and I know next time I try to make something like this it should be a little bit better.

[@FrancoisTremblay]

Do you ever use almond flour? It's pretty GUD. I like to fry chicken with it. BTW do you know Henry's Kitchen? I absolutely love that cooking channel.

[@RobMilanowski]

I do not know Henry’s Kitchen. I’ll check it out. We do have some almond flour here and I think I tried to use it once to make pancakes. It was a disastrous failure. I believe I may have measured something incorrectly. I’ll need to give it another try.