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
) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper
2
With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness
3
Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes
4
Pat the chicken dry and season both sides with salt and pepper
5
Dip each breast into the flour, then shake off the excess
6
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
7
Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat
8
Lay on a piece of waxed paper
9
Heat a large skillet (12 inches in diameter) over medium heat
10
Add the oil
11
Lay 2 chicken breasts smooth-side down in the pan
12
Cook the chicken without turning until beginning to brown, about 2 minutes
13
Turn the chicken and cook until equally brown on the other side, about 2 minutes more
14
Repeat with the remaining 2 breasts
15
Transfer chicken to a paper towel lined plate to drain
16
Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes
17
Remove from the oven and serve immediately with lemon wedges
18
Serving suggestion: Lemon wedges, thyme sprigs for garnish
19
Preheat the oven to 350 degrees F
20
To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces
21
Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread
22
(Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes