Nut-crusted chicken breasts with lemon and thyme from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on December 20, 2020

    I thought these were very good and my husband loved them. As advertised in the recipe headnotes, the breading has nice crunch, the chicken is moist, and the whole package is nicely seasoned. My cutlets were on the high end of the range called for in the recipe (8 oz) and took 10-20 minutes longer than the time specified in the recipe to hit 160F. There was more than enough flour, crumbs, and egg mixture to coat my large cutlets, so next time I'll try using just 2/3 of the breading ingredients called for. Another note for next time is to avoid spearing the cutlet through the top side when taking its temperature - doing so created a chicken juice upwelling on top of the cutlet, resulting in a soggy patch in the breading. Next time I'll sneak in from the side.

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