I’ve been on a thyme kick lately and this is my latest creation using this delicious herb. It was wonderfully flavored and delightfully crunchy. Best of all – everything came together in less than 15 minutes!
Panko breadcrumbs are definitely the way to go with this dish. If you haven’t tried panko yet, grab some next time you’re at the store (it’s right next to the regular breadcrumbs) you will be so glad you did!
1lb. Thin-sliced chicken cutlets
1 1/2C. Panko breadcrumbs
Leaves of 6-8 thyme sprigs
Salt and pepper to taste
Ready two bowls. In one, add eggs and water and beat together. In the second bowl add panko, the zest of your lemon, leaves from thyme sprigs, salt and pepper. Stir to combine.
Pour olive oil into a large skillet and set over medium high heat. One at a time, dip the chicken into the egg wash then the panko mixture. Add to the hot skillet and cook 2-3 minutes on each side.
Remove from skillet, squeeze a little of the reserved lemon juice over the top and enjoy!
Husband Rating – 4 out of 5 – “These were so crispy and really good!”