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Lemon And Thyme Crusted Chicken Cutlets

Web20.Chickens's picture
Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Ingredient: 
Chicken
Servings: 
4

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