-
1
Combine lemon juice, half the olive oil and half the garlic in a shallow dish that can hold chicken in a single layer.
-
2
Add chicken, turn to coat, dust with salt and pepper and top with thyme sprigs.
-
3
Cover and refrigerate about 6 hours.
-
4
About 45 minutes before serving, heat remaining olive oil in a 10-inch skillet.
-
5
Add shallots and remaining garlic and saute on medium until soft.
-
6
Add mushrooms and saute, stirring, until they are moist and softened, starting to color and have exuded juices.
-
7
Shut off heat.
-
8
Dissolve mustard in wine and mix in vinegar.
-
9
Reheat mushrooms, add mustard mixture and cook on medium-high until liquid has reduced to thickness of heavy cream.
-
10
Season with salt and pepper; remove from heat.
-
11
Place flour in a shallow bowl, eggs in another bowl and bread crumbs in a third.
-
12
Discard thyme sprigs from chicken.
-
13
Dip chicken thighs, 1 at a time, lightly in flour, then egg, then crumbs to coat both sides.
-
14
Set on a plate.
-
15
Heat grapeseed oil in a large skillet, preferably cast iron.
-
16
Saute chicken cutlets on medium until golden brown, about 3 minutes per side in 2 shifts.
-
17
Remove to a serving platter as they are done.
-
18
Tent with foil to keep warm.
-
19
Reheat mushrooms and add thyme leaves.
-
20
Place some mushroom mixture on each cutlet along with a lemon wedge and serve.
