Ingredients
- 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
Servings: people
Instructions
- 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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