Pecan Crusted Chicken Cutlets

Pecan Crusted Chicken Cutlets

by | Feb 7, 2020 | CHICKEN | 0 comments

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.

Pecan Crusted Chicken Cutlets fried golden in a stainless steel skillet resting on a gray granite trivet.

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!!

Pecan Crusted Chicken Cutlets cut and served on a gray granite serving platter with Cherry Salsa and green onions.
Pecan Crusted Chicken Cutlets served in a shallow bowl on top of rice with Cherry Salsa and green onions.

Author:  Compelled to Cook

Pecan Crusted Chicken Cutlets served in a shallow bowl on top of rice with Cherry Salsa and green onions.
Pecan Crusted Chicken Cutlets
Print Recipe
    Servings Prep Time
    3-4 people 25-30 minutes
    Cook Time
    12-18 minutes
    Servings Prep Time
    3-4 people 25-30 minutes
    Cook Time
    12-18 minutes
    Pecan Crusted Chicken Cutlets served in a shallow bowl on top of rice with Cherry Salsa and green onions.
    Pecan Crusted Chicken Cutlets
    Print Recipe
      Servings Prep Time
      3-4 people 25-30 minutes
      Cook Time
      12-18 minutes
      Servings Prep Time
      3-4 people 25-30 minutes
      Cook Time
      12-18 minutes
      Ingredients
      Servings: people
      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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      Homemade Pork Breakfast Patties

      Homemade Pork Breakfast Patties

      by | Sep 5, 2019 | BREAKFAST AND BRUNCH, PORK | 0 comments

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      Homemade Pork Breakfast Patties panfried in a cast iron skillet and garnished with fresh herbs.

      One of my favourite things is enjoying a leisurely weekend morning with nothing more to do than drink coffee and chat idly over a satisfying, belly bursting breakfast/brunch.  It’s the kind of time that I cherish because there’s no rushing, no chores, just good company, yummy food and belly scratches for the cat.  Even though my husband and I both love bacon, we couldn’t help but fall hard for these juicy and flavourful Homemade Pork Breakfast Patties.  They’re the absolute best thing for my perfect weekend morning. Easy, delicious, homemade and amazing with crispy fried eggs.

      Uncooked Homemade Pork Breakfast Patties on a parchment lined tray ready for pan frying.

      What makes a great homemade sausage patty?

      -don’t overmix, over mixing will cause the mixture to be gummy and harder to handle.
      -use dampened hands, fingers and ring molds to form the patties into neat rounds.  Just a dab of water goes a long way to keep the stickiness at bay.
      -season appropriately with enough salt and spices.  Remember, plain meats need salt to bring out the flavour and additional spices and herbs enhance the meat.  Salt enhances the herbs too.
      -don’t overcook the patties, they only need to be cooked through not cooked to death which will result in dry patties.
      -use freshly ground pork if possible as it will be less weepy or watery than ground pork that has been frozen and thawed.
      -measure or weigh each portion for uniform patties that will cook evenly.

      Author: Compelled to Cook

      Homemade Pork Breakfast Patties
      Print Recipe
        Servings Prep Time
        12-13 patties 30 minutes
        Cook Time
        8-10 minutes
        Servings Prep Time
        12-13 patties 30 minutes
        Cook Time
        8-10 minutes
        Homemade Pork Breakfast Patties
        Print Recipe
          Servings Prep Time
          12-13 patties 30 minutes
          Cook Time
          8-10 minutes
          Servings Prep Time
          12-13 patties 30 minutes
          Cook Time
          8-10 minutes
          Ingredients
          Servings: patties
          Instructions
          1. Crush fennel seeds with the bottom of a glass or chop with a knife to break apart the seeds.
          2. Combine crushed fennel with the remaining seasonings and 1/4 cup of water.
          3. Add ground pork to a large bowl and add seasonings. Mix until seasoning is evenly incorporated but do not overmix. I find it best to use my hands.
          4. Portion mixture into 2.5 ounces each. Form into 3.5" patties either using your hands or pressing into a ring mold (see note). Place on a flat plate or tray and separate layers with parchment.
          5. Add 1 tbsp of oil to your favourite medium-size skillet ( I used cast iron) and heat over medium until hot. Add patties to the pan without overcrowding and cook for 4-5 minutes per side until browned and cooked through. Remove from pan and serve immediately. Or keep warm in a low oven and repeat with remaining oil and uncooked patties.
          Recipe Notes

          -I like to mix the seasonings with water prior to adding to the pork as I find it helps distribute them nicely without overmixing.

          -a small dab of water on your hands and/or ring mold between forming patties will keep the stickiness under control.

          -pre-formed patties can be frozen raw and will keep for at least a month well wrapped and separated with parchment paper.

           

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          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Spicy Miso Shrimp

          Spicy Miso Shrimp

          by | Jun 10, 2019 | APPETIZERS, FISH & SEAFOOD | 0 comments

          Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.

          Dad will love these Spicy Miso Shrimp! They are so simple to make and are laced with garlic, ginger and that wonderful umami flavour that miso brings. They’re the perfect nibble between sips of cold beer on a day that’s meant for him. 

          Ingredients for Spicy Miso Shrimp on a dark wooden board.
          Raw shrimp piled high in a small metal dish in preparation for Spicy Miso Shrimp.

          What is miso?

          In the simplest term, miso is a fermented soybean paste. Along with the soybeans, the type of miso is dependent on the other ingredients and the fermentation process used. Although miso is generally made from soybeans it can also be made from a combination of other ingredients such as rice, barley, rye and even chickpeas these days. Miso is generally available in white, red or mixed with red being darker and heavier in flavour. Miso is great in soups, sauces and marinades to name a few.

          Here is a great post from The Spruce Eats on miso and some of its great uses.

          Panfried Spicy Miso Shrimp in a cast iron skillet.
          Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.

          Want more food that dad will love on Father’s Day?

           

          Catalina Wings

          Crispy Chicken Sliders with Wasabi Slaw

          Bacon Jam Mozza Burger  

           

          Spicy Miso Shrimp stacked high and skewered by a seafood fork.

          Author: Compelled to Cook

          Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.
          Spicy Miso Shrimp
          Print Recipe
          Servings Prep Time
          4 people 20 minutes
          Cook Time
          4-6 minutes
          Servings Prep Time
          4 people 20 minutes
          Cook Time
          4-6 minutes
          Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.
          Spicy Miso Shrimp
          Print Recipe
          Servings Prep Time
          4 people 20 minutes
          Cook Time
          4-6 minutes
          Servings Prep Time
          4 people 20 minutes
          Cook Time
          4-6 minutes
          Ingredients
          Servings: people
          Instructions
          1. Pat shrimp dry with a paper towel and set aside in a medium bowl. Whisk together remaining ingredients except for canola oil. Toss shrimp with paste.
          2. Heat a large skillet over medium-high heat and add oil. Once hot add shrimp and cook in a single layer. Cook for about 2-2 1/2 minutes per side until the paste starts to caramelize and stick to the shrimp.
          3. Remove shrimp to a serving plate and garnish with lime wedges and cilantro if desired. Serve immediately.
          Recipe Notes

          If the shrimp are too crowded in the pan they will not brown in the time it takes to cook them.  They only take minutes to cook, so cook in two batches if you do not have a large enough skillet.  Wipe out skillet between batches.

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          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Breaded Pesto Chicken Cutlets

          Breaded Pesto Chicken Cutlets

          by | Mar 7, 2019 | CHICKEN | 0 comments

           

          Why are chicken cutlets so good?

          Simply put, they are pounded thin.  This not only makes them tender but makes them cook quickly leaving them little chance of drying out. The trick is to pound them out as evenly as possible which results in even cooking.  Breading the cutlets isn’t always necessary but it does help to keep in all the moisture as does a good sear if opting not to bread them. Breaded Pesto Chicken Cutlets is a good example of both pounding thin and breading.

           

           

          I love versatile food!

          Breaded Pesto Chicken Cutlets are a great example of how one dish can become 3 different kinds of meals.  These crispy cutlets slathered with pesto are fantastic served with buttered noodles for a quick and easy weeknight meal.  They’re also great cut into wedges and served atop a crisp salad. I’m thinking my favourite though is nestling said cutlet between chewy bread and tomato slices for an upgraded sandwich that ‘s good for lunch or dinner.

           

          Want more chicken cutlet recipes?

          Crispy Chicken Sliders with Wasabi Slaw

          Tarragon Chicken Cutlets

          Chicken Piccata Sandwich

           

          Author: Compelled to Cook

          Breaded Pesto Chicken Cutlets are cut into strips in the foreground, while whole cutlets remain on a parchment lined tray in the background. A black kitchen towel, knife, fresh basil and pesto adorn the scene.
          Breaded Pesto Chicken Cutlets
          Print Recipe
            Servings Prep Time
            8 cutlets 35 minutes
            Cook Time
            12-15 minutes
            Servings Prep Time
            8 cutlets 35 minutes
            Cook Time
            12-15 minutes
            Breaded Pesto Chicken Cutlets are cut into strips in the foreground, while whole cutlets remain on a parchment lined tray in the background. A black kitchen towel, knife, fresh basil and pesto adorn the scene.
            Breaded Pesto Chicken Cutlets
            Print Recipe
              Servings Prep Time
              8 cutlets 35 minutes
              Cook Time
              12-15 minutes
              Servings Prep Time
              8 cutlets 35 minutes
              Cook Time
              12-15 minutes
              Ingredients
              Servings: cutlets
              Instructions
              1. Using a blender or mini processor combine the first 7 ingredients and blend until combined but still has some texture. Set aside.
              2. Using three shallow bowls, combine flour and 1/2 tsp salt in one, breadcrumbs and 1/2 tsp salt in the second and the eggs whisked with the milk in the third.
              3. Pat chicken breasts dry with a paper towel. Cut each breast in half horizontally and then cut each half into half vertically, giving you 4 pieces per breast.
              4. Place chicken pieces between 2 pieces of parchment. Pound to about a 1/4" thick (no thinner).
              5. Dredge chicken cutlets with flour, shaking off excess.
              6. Dunk floured cutlets into egg wash and then into bread crumbs, turning to coat evenly. Arrange prepared cutlets onto a clean plate or tray.
              7. Add enough oil to a large skillet to come up about an 1/8" of an inch. Heat over medium until hot. Add 4 cutlets and cook approximately 2 1/2 minutes per side depending on thickness. Remove to a paper towel lined plate. Repeat with remaining cutlets.
              8. Turn oven to broil, with rack 8-10" from heat.
              9. Arrange cutlets on a foil lined tray. Spread 1 tbsp of pesto onto each cutlet and sprinkle lightly with grated parmesan cheese. Broil for 1-2 minutes until cheese is bubbly. Remove from oven and serve immediately.
              Recipe Notes

              -You can use any pesto you'd like here, however, the one included with this recipe contains less oil than regular pesto.  I found regular pesto makes the cutlets too oily.  This slightly drier version gives the same great flavour but less oil and better results. If you'd like to use a classic pesto, here's the recipe Classic Pesto

              -These cutlets are also great on top of pasta drizzled with extra pesto or in a sandwich.

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              Affiliate Disclosure

              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Potato Crusted Halibut

              Potato Crusted Halibut

              by | Oct 9, 2018 | FISH & SEAFOOD, GLUTEN FREE | 0 comments

              Prefer gluten free, but want crispy, golden panfried fish?  Potato Crusted Halibut is a lovely, light entree that’s not only gluten free but a quick and easy weeknight meal that satisfies crispy cravings. 

              Potato flakes are a great alternative to bread crumbs or cracker crumbs in most instances.  They fry up crisp just like bread crumbs, are neutral in taste and can take on herbs and spices, letting the flavour of your fish shine.  For this recipe I used thin halibut fillets that cooked up flaky in minutes.  I also served the Potato Crusted Halibut with my Tomato Relish, which is a wonderful, fresh accompaniment.

              One of my goals for this blog was to showcase how potato flakes can be used as a coating/breading but also to point out that it’s not limited to fish or breading for that matter.  It can be used most places that bread crumbs are used like breaded chicken cutlets, meatballs, salmon cakes or thickening soup like my Broccoli Cheddar Soup So maybe you’re looking for gluten free, or maybe just want a change? Remember potato flakes are for more than just mashed potatoes. Enjoy!

              Recipe source for Potato Crusted Halibut:  Compelled To Cook

              Potato Crusted Halibut
              Print Recipe
                Servings Prep Time
                4 people 15 minutes
                Cook Time
                6 minutes
                Servings Prep Time
                4 people 15 minutes
                Cook Time
                6 minutes
                Potato Crusted Halibut
                Print Recipe
                  Servings Prep Time
                  4 people 15 minutes
                  Cook Time
                  6 minutes
                  Servings Prep Time
                  4 people 15 minutes
                  Cook Time
                  6 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Pat fish fillets dry with a paper towel and season generously with salt and pepper on both sides.
                  2. Whisk eggs together in a shallow bowl.
                  3. Add potato flakes to a separate shallow bowl and season with dried herbs if desired, 1/4 tsp salt and 1/8 tsp pepper.
                  4. Heat olive oil in a medium size non stick skillet until hot over medium heat.
                  5. Dunk one fish fillet into eggs to coat evenly, then place into potato flakes. Flip to coat evenly on both sides. Add to hot pan and repeat with remaining fish fillets. Panfry for 2-3 minutes per side until golden. Remove from pan and serve immediately with Tomato Relish or your favourite tartar sauce.
                  Recipe Notes

                  -Be sure to use potato flakes and not the ground potato meal as typically used for boxed instant mashed potatoes.  I found the potato flakes at my local bulk barn.

                  -Serve with Tomato Relish

                  -The thickness of your halibut may vary from mine, which were on the thinner side.  Thicker fillets may require 30-60 seconds more cooking per side.