Nut-Crusted Chicken Cutlets with Lemon and Thyme

americastestkitchen.com

Lulu

4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat (see note)

Kosher salt

1 cup roughly chopped almonds (see note)

4 tablespoons (½ stick) unsalted butter, cut into 4 pieces

1 medium shallot, minced (about 3 tablespoons)

1 cup panko (Japanese-style bread crumbs)

2 teaspoons finely grated zest from 1 lemon, zested lemon cut into 4 wedges

1 teaspoon minced fresh thyme leaves

⅛ teaspoon cayenne pepper

3 large eggs

2 teaspoons Dijon mustard

¼ teaspoon ground black pepper

1 cup unbleached all-purpose flour

Directions at americastestkitchen.com

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