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Nut-Crusted Chicken Cutlets with Lemon and Thyme

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Ingredients

  • From America's Test Kitchen episode: Shake and Bake Reinvented.
  • Serves 4
  • This recipe is best with almonds, but works well with any type of nut. If your chicken breasts have the tenderloin attached, remove it and save it for another use.
  • INGREDIENTS
  • 4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat (see note)
  • Kosher salt
  • 1 cup roughly chopped almonds (see note)
  • 4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
  • 1 medium shallot, minced (about 3 tablespoons)
  • 1 cup panko (Japanese-style bread crumbs)
  • 2 teaspoons finely grated zest from 1 lemon, zested lemon cut into 4 wedges
  • 1 teaspoon minced fresh thyme leaves
  • 1/8 teaspoon cayenne pepper
  • 3 large eggs
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon ground black pepper
  • 1 cup unbleached all-purpose flour

Details

Preparation

Step 1

INSTRUCTIONS
1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Using fork, poke thickest half of each breast 5 to 6 times. Place on wire rack set in rimmed baking sheet and evenly sprinkle each breast with 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt). Refrigerate, uncovered, while preparing coating.

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