Lemon Thyme Cornmeal Crusted Chicken

If you use fresh herbs, the presentation here is elegant enough for company. I usually serve this with basmati rice and hollandaise sauce.

Ingredients

1/2 cup milk

1 tablespoon lemon juice

1 pound thinly sliced chicken breast cutlets

1/4 cup cornmeal

1/4 cup flour

1 tablespoon chopped fresh thyme or 1 teaspoon dried

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 cup olive oil

Lemon wedges and fresh thyme sprigs, for garnish

Instructions
In a shallow dish, combine milk and lemon juice. Add chicken, turning to coat completely. In another shallow dish, combine cornmeal, flour, thyme, salt, and pepper. (for more citrus flavor add a little orange peel)

Dredge chicken in cornmeal, patting coating onto chicken with your hands until fully coated..

In a large frying pan/heat 2 tablespoons of olive oil over medium heat. Add half of chicken and cook, turning once, until golden brown and cooked through, about 6 minutes. Remove chicken from pan and repeat with remaining oil and chicken.

Serve chicken garnished with lemon wedges and thyme sprigs. For a vegetable, try steamed broccoli or aspargus, both which are lovely with hollandaise sauce.