Thyme-and-Sesame-Crusted Chicken Thighs
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.
Cover it with a piece of plastic wrap, and pound to an even thickness of about 1/4 inch.