Pecan Crusted Chicken Cutlets
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If any of you have been following me, you know I’m a huge fan of chicken cutlets. They’re tender, juicy and cook quickly, making them perfect for your weeknight dinner. I also like that the options for them are endless too, like Chicken Piccata Sandwich or Tarragon Chicken Cutlets.
Today’s chicken cutlet gets coated with pecan breading that panfries beautifully, as long as you keep the heat under control. The pecans are mild enough not to overwhelm the chicken and provide a bit of crunch and nutty flavour. You can eat these delicious cutlets on their own but my personal favourite is dolloped with my Cherry Salsa You can also top them with your favourite red pepper jelly or spicy apple jelly. You may also want to try a crispy cutlet on a bun with cool crunchy lettuce and a slathering of mayo and Cherry Salsa. It’s darn good!!
Author:Â Compelled to Cook
- 16-18 ounces boneless, skinless chicken breast about 2 large breasts
- 1 1/2 cups raw, unsalted pecans
- 1/2 cup panko breadcrumbs
- 1/2 cup all purpose flour
- 1/2+ tsp kosher salt
- 1/2+ tsp pepper
- 2 large eggs
- 1/4 cup sour cream
- 2 tbsp milk
- 1/3 cup all purpose flour
- as needed canola or vegetable oil
- as needed unsalted butter
- Cut chicken breasts in half and then cut each half horizontally, giving you 8 pieces. Place each piece between two sheets of parchment or plastic wrap and pound to an approximate 1/4" thickness with the flat side of a meat mallet or rolling pin. Season both sides of each cutlet with salt and pepper.
- Using a food processor, grind pecans until fine. Add breadcrumbs, 1/2 cup flour, 1/2 teaspoon salt and 1/2 teaspoon pepper and pulse several times to combine. Pour crumbs into a shallow bowl.
- In a separate shallow bowl whisk together eggs, sour cream and milk.
- Add 1/3 cup flour to a separate shallow bowl and season with salt and pepper. Arrange bowls for breading starting with the flour, then the egg wash and pecan crumbs last.
- Heat one tablespoon of oil and one tablespoon of butter in a large skillet over medium-low heat. Toss 3-4 cutlets into the flour and turn to coat, shaking off the excess flour. Place one cutlet at a time into the egg wash and coat completely. Lay cutlet into pecan crumbs and turn to coat, pressing lightly to adhere the crumbs. Place 3-4 breaded cutlets into the hot pan (don't overcrowd the pan) and cook 3 minutes per side, adjusting your heat if needed. Nuts burn easily, so medium-low heat is recommended.
- Remove cooked cutlets to a plate and keep warm in a low oven while cooking remaining cutlets. Wipe out the loose crumbs from the pan with a paper towel after each batch.
- Serve cutlets immediately with Cherry Salsa, red pepper jelly or apple fig spread.
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