Clemen-Thyme Baked Chicken Cutlets
2 lb. Boneless Chicken Breasts (approx. 2-3 depending on their size)
1 c. All-Purpose Flour
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)
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.
Shared at Make Ahead Meals for Busy Moms 8/27/12
Shared at Bobbi’s Kozy Kitchen 8/27/12