Chicken Cutlets with Pecans
Elevate your dinner table with these irresistibly crunchy Chicken Cutlets with Pecans, a perfect blend of nutty richness and savory flavor. Tender chicken breasts are pounded thin for even cooking, then coated in a golden crust of finely chopped pecans and breadcrumbs, delivering a delightful crunch with every bite. A seasoning mix of paprika, garlic powder, and black pepper enhances the flavor profile, while a simple pan-frying technique yields cutlets that are crispy on the outside and juicy on the inside. Ready in just 35 minutes, this quick and easy recipe is ideal for weeknight meals or special occasions. Pair these pecan-crusted cutlets with roasted vegetables, creamy mashed potatoes, or a fresh salad for a wholesome, crowd-pleasing dish. Keywords: pecan-crusted chicken, chicken cutlet recipe, quick dinner ideas, crispy chicken, weeknight dinner.
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup pecans
- 1 cup breadcrumbs
- 0.5 cup all-purpose flour
- 2 pieces eggs
- 2 tablespoons milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 4 tablespoons olive oil
Directions
Step 1
Place the chicken breasts between two sheets of parchment paper or plastic wrap. Use a meat mallet or rolling pin to pound them to an even thickness, about 1/2 inch thick.
Step 2
In a food processor, pulse the pecans until finely chopped but not powdery. Mix the chopped pecans with the breadcrumbs in a shallow bowl.
Step 3
In a separate shallow bowl, mix the flour with salt, black pepper, paprika, and garlic powder.
Step 4
In a third shallow bowl, whisk together the eggs and milk until blended.
Step 5
Dredge each chicken breast in the flour mixture, shaking off any excess. Next, dip it into the egg mixture, allowing any excess to drip off. Finally, press the chicken into the pecan and breadcrumb mixture, coating both sides well.
Step 6
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, place two chicken cutlets in the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).
Step 7
Remove the cooked cutlets from the skillet and place them on a plate lined with paper towels. Repeat with the remaining chicken cutlets, adding more olive oil to the skillet as needed.
Step 8
Serve the chicken cutlets warm with your favorite side dishes such as roasted vegetables, mashed potatoes, or a crisp salad.
Nutrition Facts
| Serving size | (1156.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3146.0 |
| Total Fat 169.6g | 0% |
| Saturated Fat 26.6g | 0% |
| Polyunsaturated Fat 26.9g | |
| Cholesterol 966.3mg | 0% |
| Sodium 4724.6mg | 0% |
| Total Carbohydrate 147.0g | 0% |
| Dietary Fiber 15.8g | 0% |
| Total Sugars 13.6g | |
| Protein 260.2g | 0% |
| Vitamin D 102.0IU | 0% |
| Calcium 311.1mg | 0% |
| Iron 19.2mg | 0% |
| Potassium 2494.3mg | 0% |
Source of Calories