Nut-Crusted Chicken Cutlets with Orange and Oregano

Name: Nut-Crusted Chicken Cutlets with Orange and Oregano
Yield: Serves 4
Ingredients: 4 , boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat (see note); , Kosher salt; 1 cup, roughly chopped nuts (see note); 4 tablespoons (1/2 stick), unsalted butter, cut into 4 pieces; 1 medium, shallot, minced (about 3 tablespoons); 1 cup, panko (Japanese-style bread crumbs); 1 teaspoon, finely grated zest from 1 orange, zested orange cut into wedges; 1 teaspoon, minced fresh oregano leaves; 1/8 teaspoon, cayenne pepper; 3 large, eggs; 2 teaspoons, Dijon mustard; 1/4 teaspoon, ground black pepper; 1 cup, unbleached all-purpose flour

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Appears in Cook's Illustrated January/February 2011

Main Courses

Chicken

How do you get chicken cutlets with a rich, nutty crust? As it turns out, by holding back on the nuts.

SERVES4

TIME1¼ hours

has video

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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