Almond Crusted Chicken Cutlets with Creamy Mushroom Leek Sauce

almond crusted chicken

I’ve partnered with Shirley J again.  I’m excited to share a gluten-free recipe for Almond Crusted Chicken Cutlets with Creamy Mushroom Leek Sauce with you.  It was a huge hit with my family.  The sauce is made from Gluten-Free Whisk Bliss.


One of the things that can be challenging when you’re gluten-free is modifying recipes to fit your diet.  I had a hard time trying to find a replacement for bechamel.  Most of my experiments ended up in the trash.  I prefer to use GF Whisk Bliss for white sauces.  We use it all the time to make gravy, creamy soups, casseroles and sauces.  It has a nice texture and good flavor.  If you can’t tell, we really love it.

For this recipe I wanted to make breaded chicken cutlets, and almond meal was my go-to bread crumb replacement.  The earthy mushrooms go really well with the leeks and sage in the sauce.  All it needed was a healthy side salad and dinner was served!

Almond Crusted Chicken Cutlets with Creamy Mushroom Leek Sauce
A fabulous gluten-free, 30-minute meal.  Chicken cutlets are breaded with ground almonds to create an irresistible crust and topped with a creamy leek and mushroom sauce that will have you begging for a second helping.


Four (4 ounce) chicken cutlets, about 1/2-inch thick

2 eggs, lightly beaten

1 1/2 cups ground almonds (can also use walnuts)

1/2 teaspoon salt

1/4 teaspoon black pepper

2 Tablespoons olive oil

1/2 cup Gluten-Free Whisk Bliss

2 cups water

2 cups sliced mushrooms

2 medium leeks, washed well, white and tender green parts cut into rings

5-6 fresh sage leaves, minced
Freshly ground black pepper, to taste

Mix the GF Whisk Bliss and water together in a bowl or measuring cup.  Set aside.

Have ready a large, 12-inch nonstick or cast iron skillet.

Place eggs into a wide, shallow dish.  In another similar dish, combine the almonds, salt and pepper.  Working one at a time, dip eachchicken cutlet into the beaten eggs and then into the ground almond mixture, pressing if necessary so the almonds will adhere to the cutlets.  Transfer to a plate until ready to cook.

Heat the skillet over medium-high heat.  Add the olive oil.  Place the chicken cutlets into the pan.  Cook on each side for 2-3 minutes, depending on the thickness of the cutlet.  Transfer to a clean platter and keep warm.  Wipe out the skillet, add a little more oil, and return to medium-high heat.

Add the leeks and mushrooms to the skillet.  Cook until softened and golden, lowering the heat as necessary so they don’t burn.  Pour the GF Whisk Bliss mixture into the pan and stir constantly as it cooks, until the sauce has thickened.  Stir in the sage leaves and a little fresh ground black pepper.  Remove from heat and transfer to a serving bowl or gravy boat.

To serve, place a cutlet on a plate and top with some of the sauce.  Serve hot.

Yield: 4 servings.

Note:  For a thinner sauce, add a little more water as the sauce is cooking.

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