Breaded Chicken Cutlets
Serves: 4
Manley Abshire
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
57
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Thyme Leaves (minced fresh)3 tsp
Kosher Salt2 large
Egg (beaten)1 cup
Oil (for shallow frying)Directions:
1
Preheat the oven to 350 degrees F
2
To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces
3
Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread
4
(Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes
5
) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper
6
With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness
7
Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes
8
Pat the chicken dry and season both sides with salt and pepper
9
Dip each breast into the flour, then shake off the excess
10
Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl
11
Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat
12
Lay on a piece of waxed paper
13
Heat a large skillet (12 inches in diameter) over medium heat
14
Add the oil
15
Lay 2 chicken breasts smooth-side down in the pan
16
Cook the chicken without turning until beginning to brown, about 2 minutes
17
Turn the chicken and cook until equally brown on the other side, about 2 minutes more
18
Repeat with the remaining 2 breasts
19
Transfer chicken to a paper towel lined plate to drain
20
Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes
21
Remove from the oven and serve immediately with lemon wedges
22
Serving suggestion: Lemon wedges, thyme sprigs for garnish