Thyme- and-Sesame- Crusted Cutlets
Serve with an arugula salad tossed with celery and cherry tomatoes.
½ cup unbleached all-purpose flour Kosher salt and freshly ground pepper
3 large eggs
3 cups panko breadcrumbs
¼ cup white sesame seeds, toasted
1 tablespoon dried thyme
1 ½ pounds boneless, skinless chicken thighs, formed into cutlets (see how-to, left) Safflower oil, for frying (about 1 ¼ cups)
1. Whisk flour with a pinch each of salt and pepper in a shallow dish. Whisk eggs in a separate dish. Stir together panko, sesame seeds, and thyme in a third shallow dish. Season chicken with salt and pepper, then dredge in flour, shaking off excess. Dip in eggs, allowing excess to drip off, and coat with panko mixture, patting to adhere. 2. Pour enough oil into a large skillet to come about ¼ inch up sides. Heat over medium-high until a panko crumb dropped in sizzles instantly. Add cutlets in a single layer (work in batches, if necessary); cook until undersides are golden brown, 2 to 4 minutes (if browning too quickly, reduce heat). Flip and cook until second side is brown and chicken is cooked through, 2 to 3 minutes more. Transfer to a wire rack to drain. Season with salt and serve.
ACTIVE TIME: 35 MIN. | TOTAL TIME: 45 MIN. | SERVES: 4