Imagine sinking your fork into a golden, crunchy chicken cutlet that's simultaneously crisp on the outside and tender on the inside, with a nutty coating that transforms an ordinary meal into a gourmet experience. This Nut Crusted Chicken with Lemon and Thyme isn't just another chicken recipe—it's a culinary adventure that promises to elevate your home cooking from mundane to magnificent, delivering restaurant-quality flavors right in your own kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 boneless chicken cutlets
- 1 cup mixed nuts (almonds, walnuts, pecans)
- 1/2 cup breadcrumbs
- 1 lemon (zested and juiced)
- 2 tablespoons fresh thyme, chopped
- Salt and pepper to taste
- 2 eggs, beaten
- Olive oil for frying
Instructions
- Prepare the nut coating by finely chopping the mixed nuts in a food processor until they reach a coarse, breadcrumb-like consistency.
- In a shallow mixing bowl, combine the chopped nuts with breadcrumbs, fresh thyme, lemon zest, salt, and black pepper. Mix thoroughly to create an even coating mixture.
- Pat the chicken cutlets dry with paper towels to remove excess moisture, which helps the coating adhere better.
- Set up a breading station: one bowl with beaten eggs, another with the nut-breadcrumb mixture.
- Dip each chicken cutlet first into the beaten eggs, allowing excess to drip off, then carefully coat completely in the nut mixture, pressing gently to ensure an even, thick coating.
- Heat olive oil in a large skillet over medium-high heat, ensuring enough oil to cover the bottom of the pan.
- Carefully place the coated chicken cutlets into the hot oil, cooking for 4-5 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C).
- Remove chicken from the pan and let rest on a wire rack for 2-3 minutes to maintain crispiness.
- Squeeze fresh lemon juice over the cutlets just before serving to brighten the flavors.
- Garnish with additional fresh thyme sprigs and serve immediately with a side of roasted vegetables or a light salad.
Tips
- Choose your nuts wisely: A mix of almonds, walnuts, and pecans provides the most complex and rich flavor profile.
- Pat chicken cutlets completely dry before breading to ensure the coating sticks perfectly and creates a crispy crust.
- Use a meat thermometer to guarantee chicken is cooked to the safe internal temperature of 165°F without overcooking.
- For extra crunch, use panko breadcrumbs instead of traditional breadcrumbs.
- Let the chicken rest after cooking to retain its juiciness and maintain the crispy coating's texture.
- Fresh thyme is key—dried herbs won't provide the same vibrant, aromatic flavor.
- Don't overcrowd the pan when frying to maintain oil temperature and ensure even, golden browning.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 5g
Cholesterol: 160mg
