Nut-Crusted Chicken Cutlets with Lemon and Thyme

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Appears in Cook's Illustrated January/February 2011

SERVES4

TIME1¼ hours

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WHY THIS RECIPE WORKS

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 ...

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