Nut-Crusted Chicken Cutlets with Lemon and Thyme

How do you get chicken cutlets with a rich, nutty crust? As it turns out, by holding back on the nuts.

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Nut-Crusted Chicken Cutlets with Lemon and Thyme
How do you get chicken cutlets with a rich, nutty crust? As it turns out, by holding back on the nuts.
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2903 calories
205 g
972 g
152 g
183 g
44 g
938 g
1544 g
15 g
2 g
96 g
Nutrition Facts
Serving Size
938g
Servings
4
Amount Per Serving
Calories 2903
Calories from Fat 1310
% Daily Value *
Total Fat 152g
234%
Saturated Fat 44g
222%
Trans Fat 2g
Polyunsaturated Fat 28g
Monounsaturated Fat 68g
Cholesterol 972mg
324%
Sodium 1544mg
64%
Total Carbohydrates 205g
68%
Dietary Fiber 24g
97%
Sugars 15g
Protein 183g
Vitamin A
49%
Vitamin C
11%
Calcium
75%
Iron
127%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
What you need
  1. 4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat
  2. Kosher salt
  3. 1 cup roughly chopped almonds (see note)
  4. 4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
  5. 1 medium shallot, minced (about 3 tablespoons)
  6. 1 cup panko (Japanese-style bread crumbs)
  7. 2 teaspoons finely grated zest from 1 lemon, zested lemon cut into 4 wedges
  8. 1 teaspoon minced fresh thyme leaves
  9. 1/8 teaspoon cayenne pepper
  10. 3 large eggs
  11. 2 teaspoons Dijon mustard
  12. 1/4 teaspoon ground black pepper
  13. 1 cup unbleached all-purpose flour
What you do
  1. Adjust oven rack to lower-middle position and heat oven to 350 degrees.
  2. Using fork, poke thickest half of each breast 5 to 6 times.
  3. 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).
  4. Refrigerate, uncovered, while preparing coating.
  5. Process nuts in food processor until they resemble coarse meal, about 20 one-second pulses.
  6. Heat butter in 12-inch skillet over medium heat; cook, swirling pan constantly, until butter turns golden brown and has nutty aroma, 4 to 5 minutes.
  7. Add shallot and 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt); cook, stirring constantly, until just beginning to brown, about 2 minutes.
  8. Reduce heat to medium-low, add panko and ground nuts; cook, stirring frequently, until golden brown, 10 to 12 minutes.
  9. Transfer panko mixture to shallow dish or pie plate and stir in lemon zest, thyme, and cayenne.
  10. Lightly beat eggs, mustard and black pepper together in second shallow dish or pie plate.
  11. Place flour in third shallow dish or pie plate.
  12. Pat chicken dry with paper towels.
  13. Working with 1 piece at a time, dredge chicken breast in flour, shaking off excess, then coat with egg mixture, allowing excess to drip off.
  14. Coat all sides of chicken with panko mixture, pressing gently so that crumbs adhere.
  15. Transfer breaded chicken to clean wire rack set in rimmed baking sheet and repeat with remaining chicken.
  16. Bake until instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 20 to 25 minutes.
  17. Let rest 5 minutes before serving with lemon wedges.
Beta Nutrition
calories
2903
fat
152g
protein
183g
carbs
205g
Full Info.
Jessy + Melissa https://www.jessyandmelissa.com/