45-day dry-aged.

Turn dough out onto a lightly floured surface.Knead, adding flour a little at a time as needed to prevent dough from sticking, until dough becomes cohesive and a bit shiny, about 8 to 10 minutes.

Wash, dry, and grease bowl.Return dough to bowl.Loosely cover with plastic wrap or a clean towel; set in a warm, draft-free place to rise until doubled in size, 25 to 30 minutes.

Meanwhile, melt butter in a small heavy-bottomed skillet over medium until it starts to brown, about 4 to 5 minutes.Remove from heat, and let cool slightly.

Stir in remaining 1 teaspoon vanilla.

Set aside.. Make the sugar mixture and egg wash.cheese, lemon zest and thyme.

In another shallow bowl, beat the eggs.Season the eggs and chicken cutlets with salt and black pepper.

Dip each cutlet in the egg mixture and let the excess drip off, then dredge in the bread crumbs.Transfer the breaded cutlets to a baking sheet lined with parchment paper.. Preheat the oven to 325°F.