Chicken Cutlets With Mustard

• 1 cup plain bread crumbs
• 2 teaspoons kosher salt
• 2 teaspoons dried thyme
• 1 1/2 teaspoons dried tarragon
• 1 teaspoon freshly ground black pepper
• 4 boneless, skinless chicken breast cutlets (about 1 3/4 pounds total)
• 1/4 cup homemade spicy mustard (see recipe)
• 2 tablespoons olive oil
• 2 teaspoons finely minced fresh tarragon leaves for garnish
• 1 lemon, cut into wedges, for garnish

1. On a plate, place the bread crumbs, salt, thyme, dried tarragon and pepper and mix with your hands until thoroughly combined.
2. Set aside.
3. Place the chicken breasts between 2 pieces of wax paper and use the back of a small heavy skillet to lightly pound them until they are somewhat flattened and even in thickness.
4. Slather each cutlet with 1 tablespoon of the mustard and roll each in the bread crumbs to coat.
5. Heat 2 large skillets over medium heat and add 1 tablespoon of the oil to each.
6. Place 2 cutlets in each skillet and cook, turning once, until the breasts are cooked through and deeply browned, about 7 to 10 minutes.
7. (Lower the heat if the crust begins to brown too quickly.)
8. Transfer the cutlets to a platter and garnish with the minced tarragon and lemon wedges.
9. Serve immediately.

bread crumbs, kosher salt, thyme, tarragon, freshly ground black pepper, chicken breast cutlets, olive oil, tarragon, lemon

Taken from cooking.nytimes.com/recipes/9317 (may not work)