Lemon And Thyme Crusted Chicken Cutlets Recipe
Ingredients
| Milk | 1⁄2 Cup (8 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Chicken breast cutlets | 1 Pound | |
| Cornmeal | 1⁄4 Cup (4 tbs) | |
| Flour | 1⁄4 Cup (4 tbs) | |
| Chopped thyme/1 teaspoon dried thyme | 1 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Freshly ground black pepper | 1⁄2 Teaspoon | |
| Olive oil | 1⁄4 Cup (4 tbs) | |
| Lemon wedges | 6 Medium | |
| Thyme sprigs | 6 Medium |
Nutrition Facts
Serving size
Calories 292 Calories from Fat 143
% Daily Value*
Total Fat 16 g24.8%
Saturated Fat 2.5 g12.5%
Trans Fat 0 g
Cholesterol 2.8 mg0.9%
Sodium 410.4 mg17.1%
Total Carbohydrates 19 g6.2%
Dietary Fiber 2.6 g10.2%
Sugars 1.7 g
Protein 20 g39.4%
Vitamin A 7.1% Vitamin C 34.4%
Calcium 7.1% Iron 16.7%
*Based on a 2000 Calorie diet
Directions
2. In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add half of chicken and cook, turning once, until golden brown and cooked through, about 6 minutes. Remove chicken from pan and repeat with remaining oil and chicken.
3. Serve chicken garnished with lemon wedges and thyme sprigs
Chef
