Ingredients:

  • 1 lb (450 g) chicken breast, sliced into cutlets
  • 1/2 cup (65 g) all-purpose flour
  • 2 large (100 g) eggs, beaten
  • 1 cup (100 g) Panko breadcrumbs
  • 1 tsp (5 g) salt
  • 1/2 tsp (3 g) black pepper
  • 3 tbsp (42 g) neutral oil (canola or vegetable)
  • 1 cup (120 g) carrots, finely diced
  • 1 small (110 g) yellow onion, diced
  • 3 cloves (9 g) garlic, minced
  • 1 cup (240 ml) chicken broth
  • 1/2 cup (120 ml) heavy cream
  • 2 tbsp (28 g) unsalted butter
  • 1 tbsp (15 ml) lemon juice
  • 1/2 tsp (3 g) dried thyme

Instructions:

  1. Place chicken breast between two sheets of parchment paper. Pound the thickest parts with a meat mallet until the cutlets are an even 1/2 inch (1.3 cm) thick.
  2. Mix the flour with the salt and black pepper in one shallow bowl. Pour the beaten eggs into a second bowl. Place the Panko in a third bowl.
  3. Dip each cutlet in the seasoned flour, then in the egg, then press firmly into the Panko until fully coated.
  4. Add the oil to a large non-stick skillet over medium-high heat until it shimmers.
  5. Place the cutlets in the pan in a single layer, cooking in batches if they don't fit. Fry for 3-4 minutes per side until the crust is mahogany-colored and shattering. Cook until the thickest part reaches 165°F (74°C).
  6. Transfer the cooked chicken to a plate and set aside.
  7. Pour off excess oil, leaving the browned bits in the skillet. Melt the butter in the same pan. Add the onion and carrots and cook until the onion is translucent and the carrots have softened.
  8. Stir in the garlic and thyme and cook for 1 minute until fragrant.
  9. Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Simmer for 5 minutes.
  10. Stir in the heavy cream. Blend the vegetables directly in the pan with an immersion blender until the sauce is velvety. Stir in the lemon juice.
  11. Return the chicken to the pan for 60 seconds, spooning the sauce over the top to glaze. Serve immediately.