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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Recipe Information
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
Instructions
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.
In a food processor, pulse the pecans until finely chopped but not powdery. Mix the chopped pecans with the breadcrumbs in a shallow bowl.
In a separate shallow bowl, mix the flour with salt, black pepper, paprika, and garlic powder.
In a third shallow bowl, whisk together the eggs and milk until blended.
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.
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).
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.
Serve the chicken cutlets warm with your favorite side dishes such as roasted vegetables, mashed potatoes, or a crisp salad.
Nutrition Facts
Calories |
3146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.6 g | 217% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 26.9 g | ||
| Cholesterol | 966 mg | 322% | |
| Sodium | 4725 mg | 205% | |
| Total Carbohydrate | 147.0 g | 53% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 13.6 g | ||
| Protein | 260.2 g | 520% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 311 mg | 24% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2494 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
