Nut-Crusted Chicken Cutlets with Lemon and Thyme
"To ensure the cutlets in our Nut-Crusted Chicken Breasts recipe were juicy and flavorful, we poked the meat with a fork and salted it. We let the chicken in our recipe rest briefly before dredging, and used a seasoned mixture consisting of half nuts, half Japanese panko to coat it. Then, to… read more..."
INGREDIENTS
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4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat (see note)
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Kosher salt
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1 cup roughly chopped almonds (see note)
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4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
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1 medium shallot, minced (about 3 tablespoons)
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1 cup panko (Japanese-style bread crumbs)
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2 teaspoons finely grated zest from 1 lemon, zested lemon cut into 4 wedges
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1 teaspoon minced fresh thyme leaves
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1/8 teaspoon cayenne pepper
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3 large eggs
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2 teaspoons Dijon mustard
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1/4 teaspoon ground black pepper
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1 cup unbleached all-purpose flour
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