Nut-Crusted Chicken Cutlets with Lemon and Thyme

Name: Nut-Crusted Chicken Cutlets with Lemon and Thyme
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 almonds (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); 2 teaspoons, finely grated zest from 1 lemon, zested lemon cut into 4 wedges; 1 teaspoon, minced fresh thyme 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

Main Courses
Chicken

Appears in Cook's Illustrated January/February 2011, America's Test Kitchen TV

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

SERVES 4

TIME 1¼ hours

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