Nut-Crusted Chicken Cutlets with Lemon and Thyme
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 half nuts, half Japanese panko to coat it. Then, to add more flavor, we used browned butter, which brought out the coating’s inherent nuttiness.