Thyme chicken cutlets are light – we mean light


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I’ve had a lot of Really good chicken cutletsWhether in sandwiches, at restaurants, or while sampling recipes – but I also have a lot of frustrating recipes. In my eyes, it’s shocking that after starting with something incredibly lean like chicken breast, you can end up with something rich and heavy. Good chicken cutlets should make me want to go back for a second, third, or even fourth without leaving me raving or ready to faint.

For me, the way I can make great chicken cutlets is by keeping them light and light – and that was my goal here. To achieve this lightness, I paired a simple panko veneer will. Thyme tastes bright and delicious on its own, but frying these herbs and spices in oil brings this effect to a whole different level. The thyme I made for this recipe is very heavy on sesame seeds, which creates this cute crust on the cutlet, with the herbaceous floral notes of thyme and a good amount of astringent from sumac.

As for the salad and sauce, I have been thinking of different types of food disturbances. The turbulence can be a bad thing, like burning, spoiling, or the flavor it tastes just wrong. But turbulence can also be very Good thing. At this meal, the crunch and acidity of pickles and cabbage – plus a contrast to the sweet tahini sauce and cream – leave room for each bite to be a little different. When you put all of these ingredients together in one bite, it adds up to something very delicious.

I’m not 100% sure I’ll classify it as a nighttime recipe, but it’s also not legitimate. It’s kind of in the middle. What I do know is that I keep making it over and over again, and every time it was delicious, frothy and light enough to keep me coming back for more.

Chicken thyme recipe with coleslaw

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Mitchel

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