Nut-Crusted Baked Chicken Cutlets

Adjust oven rack to lower-middle position and heat oven to 350°F. Using a fork, poke the thickest half of each breast 5-6 times. Place on a wire rack set in a rimmed baking sheet and evenly sprinkle each breast with 1/2 tsp kosher salt (or 1/4 tsp table salt). Refrigerate, uncovered, while preparing coating.

Process nuts in food processor until they resemble coarse meal, about 20 one-second pulses. Heat butter in 12-inch skillet over medium heat; cook, swirling pan constantly, until butter turns golden brown and has nutty aroma, 4-5 minutes. Add shallot and 1/2 tsp kosher salt (or 1/4 tsp table salt); cook, stirring constantly, until just beginning to brown, about 2 minutes. Reduce heat to medium-low, add panko and ground nuts; cook, stirring frequently, until golden brown, 10-12 minutes. Transfer panko mixture to shallow dish or pie plate and stir in lemon zest, thyme, and cayenne.

Lightly beat eggs, mustard, and black pepper together in second shallow dish or pie plate. Place flour in third shallow dish or pie plate. Pat chicken dry with paper towels. Working with 1 piece at a time, dredge chicken breast in flour, shaking off excess, then coat with egg mixture, allowing excess to drip off. Coat all sides of chicken with panko mixture, pressing gently so that crumbs adhere. Transfer breaded chicken to clean wire rack set in rimmed baking sheet and repeat with remaining chicken.

Bake until instant-read thermometer inserted into thickest part of chicken registers 160°F, 20-25 minutes.

Let rest 5 minutes before serving with lemon wedges.