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How to make it

  • If you were unable to purchase cutlets use boneless skinless breasts and prepare the chicken by halving and then halving again lengthwise. Pound to about 1/2 inch thick.
  • Blend the eggs, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside.
  • Combine the bread crumbs, parmesan, Thyme, salt, pepper, and zest in a second wide, shallow dish.
  • To crust the chicken breasts, let each sit in the egg white mixture about 2 minutes and then roll in the bread crumbs.
  • Air-dry the chicken for 20-30 minutes to help set the crumbs.
  • Then transfer the chicken to a saute pan over medium/low heat and
  • saute until the chicken is golden and crisp on one side, then carefully flip the pieces over. Cook until golden.

Reviews & Comments 6

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    " It was excellent "
    Peanut6 ate it and said...
    I ABSOLUTELY LOVE THIS DISH. i didn't vary from the recipe at all (i never do the first time i try a new one) and it was so easy and so perfectly delisios. i made it 2 nights ago and already wanting to make it again. it was better than any parmesan crusted chicken i have ever had at a resturant. PERFECT!! I AM TELLING A FRIEND!
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  • conner909 10 years ago
    I must have missed something....why is the oven being turned on?
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    " It was excellent "
    anniemay ate it and said...
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  • novice 11 years ago
    Ah yes. We live in close proximity of each other. This is just like that German restaurant, you know which ine I'm refering to. Yummy now I can do it at home.. Thanks
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  • pat2me 11 years ago
    Oh, yeah! Another good, easy way to prepare chicken!
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  • flavorsofitaly 11 years ago
    I make this on a regular basis, Smurfetta. It really is an excellent dish!
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  • momto4 11 years ago
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