Name: Cheese-Cracker-Crusted Chicken
Yield: 4 servings
Ingredients: 2 heads of Little Gem lettuce, trimmed, quartered lengthwise, or 1 head of romaine, trimmed, quartered lengthwise, halved crosswise; 4 skinless, boneless chicken thighs (about 1 lb.); Kosher salt, freshly ground pepper; 2½ cups cheese crackers; ½ cup all-purpose flour; 2 large eggs; 2 Tbsp. Dijon mustard, divided; Vegetable oil (for frying); 3 scallions, thinly sliced; 1 Tbsp. fresh lemon juice; ½ cup extra-virgin olive oil; ⅓ cup chopped mixed tender herbs; Lemon wedges (for serving)

A plate of sliced crispy chicken cutlet with side salad on blue tablecloth.

Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Dayna Seman

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

What you’ll need

Food Processor
$70 At Amazon
Meat Tenderizer
$25 At Amazon
Large Straight-Sided Skillet
$200 At Amazon
Wire Rack
$23 At BA Market
Citrus Juicer
$20 $15 At Amazon
Whisk
$14 $13 At Amazon

Recipe notes

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