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Lemon And Thyme Crusted Chicken Cutlets

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  Milk 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Chicken breast cutlets 1 Pound
  Cornmeal 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Chopped thyme/1 teaspoon dried thyme 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Olive oil 1⁄4 Cup (4 tbs)
  Lemon wedges 6 Medium
  Thyme sprigs 6 Medium

1. In a shallow dish, combine milk and lemon juice. Add chicken, turning to coat completely. In another shallow dish, combine cornmeal, flour, thyme, salt, and pepper. Dredge chicken in cornmeal, patting coating onto chicken with your hands.
2. In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add half of chicken and cook, turning once, until golden brown and cooked through, about 6 minutes. Remove chicken from pan and repeat with remaining oil and chicken.
3. Serve chicken garnished with lemon wedges and thyme sprigs

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 292 Calories from Fat 143

% Daily Value*

Total Fat 16 g24.8%

Saturated Fat 2.5 g12.5%

Trans Fat 0 g

Cholesterol 2.8 mg0.9%

Sodium 410.4 mg17.1%

Total Carbohydrates 19 g6.2%

Dietary Fiber 2.6 g10.2%

Sugars 1.7 g

Protein 20 g39.4%

Vitamin A 7.1% Vitamin C 34.4%

Calcium 7.1% Iron 16.7%

*Based on a 2000 Calorie diet

Lemon And Thyme Crusted Chicken Cutlets Recipe