Pecan Crusted Chicken Cutlets
    Servings Prep Time
    3-4people 25-30minutes
    Cook Time
    12-18minutes
    Servings Prep Time
    3-4people 25-30minutes
    Cook Time
    12-18minutes
    Ingredients
    Instructions
    1. 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.
    2. 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.
    3. In a separate shallow bowl whisk together eggs, sour cream and milk.
    4. 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.
    5. 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.
    6. 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.
    7. Serve cutlets immediately with Cherry Salsa, red pepper jelly or apple fig spread.

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