Honey Pecan Chicken Cutlets
Delight your taste buds with these irresistible Honey Pecan Chicken Cutlets, a perfect blend of crispy, golden breaded chicken and a luscious honey-pecan glaze. This easy yet elegant recipe features tender chicken cutlets, pan-fried to perfection and draped in a buttery, sweet-savory sauce made with honey, Dijon mustard, and toasted pecans. The crunchy panko coating contrasts beautifully with the rich glaze, while a sprinkle of fresh parsley adds a pop of color and freshness. Ready in just 35 minutes, this dish is ideal for weeknight dinners or special occasions. Pair it with steamed vegetables, creamy mashed potatoes, or a crisp green salad for a complete and satisfying meal. Whether you're hosting guests or treating your family, this recipe is sure to impress with its balance of textures and flavors.
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Recipe Information
Ingredients
- 4 pieces Chicken cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 cup Panko breadcrumbs
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 0.25 cup Honey
- 1 teaspoon Dijon mustard
- 0.5 cup Pecans
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Preheat a large skillet over medium heat.
Season the chicken cutlets on both sides with salt and black pepper.
Set up a breading station with three shallow dishes: Place the flour in the first dish, beaten eggs in the second, and panko breadcrumbs in the third.
Dredge each chicken cutlet in the flour, shaking off the excess. Then dip it into the egg mixture, and finally coat it evenly with panko breadcrumbs. Set aside on a plate.
In the preheated skillet, heat 1 tablespoon of butter and the olive oil. Once hot, cook the chicken cutlets in batches, about 4-5 minutes per side, until golden brown and fully cooked. Transfer to a plate and keep warm.
In the same skillet, reduce the heat to medium-low. Add the remaining 2 tablespoons of butter, honey, and Dijon mustard. Stir until the mixture is smooth and bubbling.
Roughly chop the pecans and add them to the skillet, toasting them lightly in the honey glaze for about 1-2 minutes.
Return the chicken cutlets to the skillet, spooning the honey pecan glaze over them to coat evenly. Cook for another 2 minutes to meld flavors.
Transfer the chicken to serving plates, spoon any remaining glaze and pecans over each cutlet, and garnish with chopped fresh parsley, if desired.
Serve immediately with your choice of sides like steamed asparagus, mashed potatoes, or a fresh green salad.
Nutrition Facts
Calories |
2317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.3 g | 163% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 3263 mg | 142% | |
| Total Carbohydrate | 142.7 g | 52% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 54.9 g | ||
| Protein | 155.2 g | 310% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 179 mg | 14% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1489 mg | 32% | |
*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.
