If you were thinking there was no possible way to upgrade juicy, crispy cutlets, think again! In this preparation, Cheez-Its (my favorite cheese crackers, but any brand will do) are ground to the consistency of fine breadcrumbs, creating an orange-hued, ultra-crispy coating that is undeniably nostalgic in flavor. Serve the cutlets alongside a punchy ice-cold salad that’s showered with herbs—use any from your garden, or whatever half-bunches are lingering in the back of your fridge. If chicken breasts are more your thing, slice them in half lengthwise to create thinner cutlets, then pound and prep as directed. —Elena Besser
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What you’ll need
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Food Processor
$70 At Amazon
Meat Tenderizer
$18 $12 At Amazon
Large Straight-Sided Skillet
$200 At Amazon
Wire Rack
$23 At BA Market
Citrus Juicer
$15 At Amazon
Whisk
$12 At Amazon
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Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Place 2 heads of Little Gem lettuce, trimmed, quartered lengthwise, or 1 head of romaine, trimmed, quartered lengthwise, halved crosswise, in a large bowl and chill until ready to dress.
Step 2
Pat 4 skinless, boneless chicken thighs (about 1 lb.) dry with paper towels. Working with 1 thigh at a time, place chicken between 2 sheets of plastic wrap. Using a meat mallet, rolling pin, or heavy skillet, pound to ¼" thick. Season all over with kosher salt and freshly ground black pepper.
Step 3
Pulse 2½ cups cheese crackers in a food processor or blender until the consistency of sand. Transfer to a shallow bowl; stir in a pinch of salt.
Step 4
Place ½ cup all-purpose flour in another shallow bowl. Beat 2 large eggs and 1 Tbsp. Dijon mustard in a third shallow bowl to blend. Working one at a time, dredge chicken thighs in flour, shaking off excess, then dip in egg mixture, letting excess drip back into bowl. Dredge in cracker mixture, pressing to adhere. Transfer to a baking sheet.
Step 5
Pour vegetable oil into a large skillet to come ¼" up sides and heat over medium-high. Working in batches, cook chicken until golden brown and crisp, 2–3 minutes per side. Transfer to a wire rack.
Step 6
Whisk 3 scallions, thinly sliced, 1 Tbsp. fresh lemon juice, a big pinch of salt, and remaining 1 Tbsp. Dijon mustard in a medium bowl to combine; season with pepper. Gradually pour in ½ cup extra-virgin olive oil, whisking constantly until dressing is emulsified and smooth.
Step 7
Remove lettuce from fridge and drizzle dressing over. Add ⅓ cup chopped mixed tender herbs and toss to coat; season with salt.
Step 8
Divide salad and chicken among plates. Serve with lemon wedges for squeezing over.
