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Pecan-Crusted Chicken Cutlets

From

October/November 2006

Pecan-Crusted Chicken Cutlets

We liked the idea of dressing up boring chicken cutlets with a nutty crust, but developing a Pecan-Crusted Chicken Cutlets recipe was more difficult than we expected. Beaten eggs were not enough to keep the pecans on the chicken, so we added Dijon mustard, which turned the eggs into a “glue." Marinating the cutlets in this mixture for just a few minutes prior to cooking made our Pecan-Crusted Chicken Cutlets taste noticeably better. And to keep the pecans from burning, we mixed them with fresh breadcrumbs and cornstarch. This kept them from burning in the pan and ensured our recipe delivered an ultra-crisp crust.

Serves 4

Do not process the pecans too finely or their natural oils will be released and you'll end up with pecan paste.

Ingredients

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