Thyme- and-Sesame- Crusted Cut­lets

Martha Stewart Living - - Everyday Food -

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.


Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.