Pecan-Crusted Chicken Cutlets
We experimented until we found the best method for ensuring perfectly pecan-crusted chicken cutlets. Here's what we found.
Why This Recipe Works
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.
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