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.
Recipe information
Yield
2 servings; can be doubled
Ingredients
1/3 cup unseasoned dry breadcrumbs
2 teaspoons minced fresh thyme or 1 1/2 teaspoons dried
1 1/2 teaspoons minced lemon peel
2 skinless boneless chicken breast halves
2 tablespoons olive oil
Lemon wedges
Preparation
Step 1
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.
Step 2
Heat oil in heavy large skillet over medium-high heat. Carefully add chicken to skillet. Sauté until chicken is cooked through and golden brown, turning with tongs, about 4 minutes per side. Serve chicken with lemon wedges.
