Cheddar-Crusted Chicken With Chunky Applesauce

This is a Rachael Ray Recipe that has been altered to use less ingredients & be a little easier to make.

• Ready In: 30 mins
• Serves: 4
• Yields: 1 cutlet

Ingredients

• 5  mcintosh apples, peeled quartered, cored and chopped
• 2  teaspoons fresh lemon juice
• 1  cup apple cider
• 3  tablespoons brown sugar
• 4 -8  ounces boneless skinless chicken breasts
• 1  cup  plain breadcrumbs
• 1  cup  shredded sharp cheddar cheese
• 1  tablespoon fresh thyme, chopped
• 1⁄8 teaspoon  freshly grated nutmeg (eyeball it)
• 3  large eggs
• 1⁄4 cup milk
•  all-purpose flour
•  olive oil, for frying
•  salt

Directions

1. Place 3 eggs and 1/4 cup of milk in a medium bowl.
2. Add chicken cutlets to bowl and let sit for a few minutes.
3. Place the flour in a dish.
4. Mix the breadcrumbs and finely shredded Cheddar and put on a plate.
5. Take each cutlet on of the egg-milk mixture one by one; Coat the chicken first in flour and then in the breadcrumb and cheddar mixture
6. Heat a large skillet with olive oil over medium-high heat and add the coated chicken breasts.
7. Cook in a single layer about 5 to 8 minutes on each side until browned and fully cooked.
8. Preheat a medium saucepan over medium-high heat.
9. Add the apples, lemon juice, cider, brown sugar and cinnamon.
10. Stir the mixture.
11. Cook, stirring frequently, until mushy, about 15 minutes.
12. Serve the chicken with the applesauce.