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Thyme-and-Sesame-Crusted Chicken Thighs

Recipe photo courtesy of Justin Walker

Chicken thighs are butterflied into cutlets, then dredged in panko breadcrumbs seasoned with thyme and toasted sesame seeds. Serve the golden beauties alongside an arugula salad tossed with celery and cherry tomatoes.

Source: Martha Stewart Living, January/February 2019
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

How to Make a Quick Cutlet
SLICE IT THIN
Turn thigh skinned-side down. Find the thickest area, and cut a slit into it using a sharp chef's knife held parallel to the cutting board.

SPREAD IT OUT
Fold the thigh open like the pages of a book. Boneless, skinless thighs are a form of dark meat, so they stay tender during long cook times when breasts turn tough.

FLATTEN IT
Cover it with a piece of plastic wrap, and pound to an even thickness of about 1/4 inch.

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