So tell me...honestly! What do you think of the name of this recipe? I didn't want to make it too long so Rachael named this one for me. I thought it was kind of clever myself, though she did inherit my warped sense of humor...poor kid! Anyway, the night I made these I still didn't have a working stovetop to fry my chicken cutlets and the kids have been craving them so I wanted to try baking them instead. By using the cooking spray and Panko breadcrumbs, they came out super crispy without all of that added fat and they LOVED these.
Clemen-Thyme Baked Chicken Cutlets
2 lb. Boneless Chicken Breasts (approx. 2-3 depending on their size)
1 c. All-Purpose Flour
2 eggs
1/4 c. Milk (I use 2%)
1 Clementine, juice only
2 c. Panko Breadcrumbs
1 tbsp. Fresh Lemon Thyme (you can also use regular thyme), pulled from the stem
Cooking Spray (I use Canola Oil)
Directions:
1. First, trim your chicken by placing it on a clean cutting board. Place one hand flat on top of the chicken and holding your knife parallel to the cutting board, slice the chicken horizontally from the thickest end to the thin end into 1/4 inch thick cutlets. You should get approximately 7-8 cutlets.
2. Next, prepare three separate bowls. One for flour. One for the eggs, milk and clementine juice. And another for breadcrumbs and lemon thyme.
3. Dip each cutlet first in the flour, then in the egg mixture, then in the breadcrumb mixture. Spray a baking sheet with cooking spray, then place your chicken on top.
4. Lightly spray the top of the chicken with the cooking spray.
5. Bake at 425 degrees for 20-25 minutes, turning halfway, making sure chicken is cooked through and lightly browned. Serves 4.
Enjoy!
Shared at Make Ahead Meals for Busy Moms 8/27/12
Shared at Bobbi's Kozy Kitchen 8/27/12
2 lb. Boneless Chicken Breasts (approx. 2-3 depending on their size)
1 c. All-Purpose Flour
2 eggs
1/4 c. Milk (I use 2%)
1 Clementine, juice only
2 c. Panko Breadcrumbs
1 tbsp. Fresh Lemon Thyme (you can also use regular thyme), pulled from the stem
Cooking Spray (I use Canola Oil)
Directions:
1. First, trim your chicken by placing it on a clean cutting board. Place one hand flat on top of the chicken and holding your knife parallel to the cutting board, slice the chicken horizontally from the thickest end to the thin end into 1/4 inch thick cutlets. You should get approximately 7-8 cutlets.
2. Next, prepare three separate bowls. One for flour. One for the eggs, milk and clementine juice. And another for breadcrumbs and lemon thyme.
3. Dip each cutlet first in the flour, then in the egg mixture, then in the breadcrumb mixture. Spray a baking sheet with cooking spray, then place your chicken on top.
4. Lightly spray the top of the chicken with the cooking spray.
5. Bake at 425 degrees for 20-25 minutes, turning halfway, making sure chicken is cooked through and lightly browned. Serves 4.
Enjoy!
Shared at Make Ahead Meals for Busy Moms 8/27/12
Shared at Bobbi's Kozy Kitchen 8/27/12
cute name and very fitting for all the lovely ingredients....I look forward to making this and thank you Rachael for your creativity xoxo
ReplyDeleteThanks Beverley, I'll let her know! xoxo
DeleteThis looks delicious. Love the play on words for the name
ReplyDeleteThank you, I'm glad you liked it :)
DeleteClemen-thyme...haha how clever! I happen to be looking at this gorgeous recipe at the same time that my mother's making chicken in the kitchen. It's making life as a vegetarian very difficult!
ReplyDeleteThank you for stopping by, even if you don't eat it! :)
DeleteWonderful recipe and gorgeous presentation Carrie!! Thank you so much for sharing this on Manic Monday!
ReplyDeleteThanks Bobbi :)
Delete