Nut Crusted Chicken Cutlets

4 (6-8 oz.) boneless, skinless chicken breasts or thighs, trimmed

Kosher Salt

1 cup roughly chopped almonds (or any nuts)

4 tablespoons unsalted butter, cut into 4 pieces

1 shallot, minced

1 cup panko bread crumbs

2 tsp. grated lemon zest, zested lemon cut into 4 wedges

1 tsp. minced fresh thyme

1/8 tsp. cayenne pepper

3 large eggs

2 tsp. Dijon mustard

¼ tsp. pepper

1 cup flour

1.      Adjust oven rack to lower-middle and heat oven to 350 degrees.  Using fork, poke thicker half of each breast 5-6 times.  Place wire rack set inside rimmed baking sheet.  Season each breast with ½ tsp. salt. 

2.     Pulse nuts in food processor to coarse consistency.  Melt butter in skillet set over medium heat and cook, swirling constantly, until butter turns golden brown and has nutty aroma, 4-5 minutes.  Add shallots and ½ tsp. salt; cook, stirring constantly until just beginning to brown, about 2 minutes.  Reduce heat to medium-low, add panko and ground nuts, and cook, stirring frequently until golden brown, 10-12 minutes.  Transfer mixture to shallow dish or pie plant and add lemon zest, thyme, and cayenne.

3.     Lightly beat eggs, mustard, and pepper together in second shallow dish or pie plate and flour in third shallow dish or pie plate.  Pat chicken dry with paper towels.  Working with 1 piece at a time, dredge chicken breasts in flour, shake off excess, then coat with egg mixture, allowing excess to drip off.  Dredge chicken in panko mixture, pressing gently to adhere.  Transfer breaded chicken to clean wire rack set inside rimmed baking sheet and repeat with remaining chicken

4.     Bake until chicken registers 160 degrees; 20-25 minutes.  Let rest for 5 minutes before serving with lemon wedges.