Lemon And Thyme Crusted Chicken Cutlets
|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|
|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