Lemon Chicken Cutlets
Recipe By: Bon Appetit
Serving Size: 2
1/3 cup unseasoned dry breadcrumbs
2 teaspoons minced fresh thyme or 1 1/2 tspns dried thyme
1 1/2 teaspoons minced lemon peel
2 boneless skinless chicken breast halves
Salt ; to taste
Freshly-ground black pepper ; to taste
2 tablespoon olive oil
Lemon wedges
Mix first 3 ingredients on large plate. Using rolling pin, pound
chicken between sheets of waxed paper to scant 1/2-inch thickness.
Rinse chicken with cold water so that coating will adhere. Sprinkle
with salt and pepper. Press both sides of chicken into crumb mixture to
cover.
Heat oil in heavy large skillet over medium-high heat. Carefully add
chicken to skillet. Saute until chicken is cooked through and golden
brown, turning with tongs, about 4 minutes per side. Serve chicken
with lemon wedges.
This recipe yields 2 servings; can be doubled.
Comments: Creamed spinach and baked sweet potatoes drizzled with
maple syrup make good partners for these crispy cutlets. Top vanilla
frozen yogurt with fudge sauce and a few raspberries for dessert.
Formatted by Joe Comiskey - [email hidden]
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