Serves 4
Prep time 10 minutes
Cook time 20 minutes
The crust
1/2 cup pecans 1/2 cup grated Parmesan
2 cups panko breadcrumbs
1 tsp. garlic powder
1 tsp. onion powder
Pinch of chili flakes
Salt and pepper to taste
Flour dredge
2 cups flour
Egg wash
2 eggs
4 chicken breasts, sliced in half to make 8 thin cutlets, seasoned liberally with salt and pepper
2 Tbsp. butter 2 Tbsp. olive oil
Pulse pecans and cheese in the bowl of a food processor until finely chopped. Pour nuts and cheese into a large, shallow bowl and add bread crumbs, seasonings, salt, and pepper. Mix well. Set up a breading station with 3 large, shallow bowls. Fill the first with flour, the second with a beaten egg, and the third with pecan bread crumbs.
Dredge seasoned chicken in the flour and shake off excess. Dip flour-coated chicken into beaten egg, then press each side of the chicken into bread crumbs. Repeat this process until you’ve coated all your chicken.
Meanwhile, heat a large skillet with high sides over medium heat. Melt butter and olive oil. Once the pan is hot, place breaded chicken cutlet into hot oil and butter. Fry 3-4 cutlets at a time. Fry 3-4 minutes per side. Pecans can burn very quickly. Take care in not over heating your pan. Lower the temperature if you feel your chicken is cooking too quickly or getting too brown. Slice and serve with honey mustard (recipe below) for dipping.
The Perfect Honey Mustard Dressing
Makes 1 cup
Keeps 1 week in the fridge
Prep time 5 minutes
1/2 cup mayonnaise
1 Tbsp. spicy brown mustard
1 1/2 Tbsp. yellow mustard
1 Tbsp. honey
1/2 tsp. cracked black pepper
The juice of 1 lemon
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 tsp. dried chives or 1 Tbsp. fresh chives
Kosher salt to taste
Mix all ingredients and refrigerate 2 hours up to over night before serving. This sauce is best made the day before.
Spinach & Basil pesto
(Nut free)
Makes a little over 1 cup
Keeps 3 days in the fridge
3 cups baby spinach
1 cup fresh, sweet basil leaves
1/2 cup grated Parmesan
1 garlic clove
Salt and pepper to taste
3/4 cup olive oil
The juice and zest of 1 lemon
Whirl all ingredients in a food processor. Using the pulse option yields a pesto that retains some texture and won’t be overly smooth. Refrigerate and use within 3 days.
Smashed cucumber pesto salad
1 English cucumber
1/2 cup prepared spinach & basil pesto (see recipe)
Break cucumber into three sections, then break those section in half lengthwise. Slice the sections into bite-sized pieces and mix with the pesto.