Breaded Bird Cutlets

D&D 2024 recipe: Breaded Bird Cutlets. Source: Heroes' Feast Flavors of the Multiverse. recipe type Lost in Realmspace, serves 4, diet Vegan Ingredients Kosher salt and freshly ground black pepper 0.5 cup all-purpose flour 2 2 1 tablespoon water 4 skinless, boneless chicken breasts (about 7 ounces each), tenderloins removed, trimmed of fat 0.33 cup neutral oil 0.33 cup extra-virgin olive oil 3 tablespoons unsalted butter, cold 0.25 cup minced shallot 2 teaspoons minced fresh thyme 0.5 cup dry vermouth or dry white wine 1 cup low-sodium chicken broth 0.5 lemon, thinly sliced 3 tablespoons minced fresh parsley Instructions With a rack in the middle position, preheat the oven to 200°F. Place a wire rack on a large-rimmed baking sheet and set aside. In a small bowl, combine 2½ teaspoons salt and 1 teaspoon pepper, stir to incorporate, and set aside. Put the flour in a wide, shallow dish, such as a pie plate. In another wide, shallow dish, beat the eggs with the water. Set both dishes aside. On a work surface, using a sharp knife, cut each chicken breast in half horizontally to make eight cutlets. Cover them with plastic wrap and use a meat pounder or the bottom of a small skillet to pound the thicker ends so the cutlets have an even thickness of ¼ to ½ inch. Remove the plastic, sprinkle the cutlets evenly with the salt-pepper mixture, and set aside to rest for 10 minutes. Meanwhile, in a medium skillet over medium-high heat, combine the neutral oil and olive oil and warm until shimmering. Dredge two cutlets in the flour on both sides and shake off the excess. Dip in the beaten egg mixture, allowing the excess to drip into the dish. Gently add the cutlets to the oil and cook until golden brown on the bottom, about 2 minutes (there should be active, but not violent, bubbling at the edges of the cutlets). Carefully flip them and cook until the second side is golden brown, about 2 minutes longer. Transfer the cutlets to the prepared wire rack, and put in the oven to keep...