Deviled Crisp Breaded Chicken Cutlets | America's Test Kitchen

Name: Deviled Crisp Breaded Chicken Cutlets | America's Test Kitchen
Ingredients: 4 (6- to 8-ounce) boneless, skinless chicken breasts , tenderloins removed, trimmed; Cayenne pepper; Salt and pepper; 4 - 6 slices hearty white sandwich bread , crusts removed, torn into 1 1/2-inch pieces; 3/4 cup all-purpose flour; 2 large eggs; 3 tablespoons Dijon mustard; 1 tablespoon Worcestershire sauce; 2 teaspoons minced fresh thyme; 3/4 cup vegetable oil; Lemon wedges

www.americastestkitchen.com

Breaded cutlets promise a moist, tender interior and crunchy, crisp exterior. But to get there, you have to follow the rules.

Keywords

Chicken
Weeknight
Main Courses

View Original

Share this recipe:

Ingredients

4 (6- to 8-ounce) boneless, skinless chicken breasts , tenderloins removed, trimmed
Cayenne pepper
Salt and pepper
4 - 6 slices hearty white sandwich bread , crusts removed, torn into 1 1/2-inch pieces
3/4 cup all-purpose flour
2 large eggs
3 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons minced fresh thyme
3/4 cup vegetable oil
Lemon wedges