Chicken Cutlets With Pecans

Total Time
40mins
Prep 20 mins
Cook 20 mins

This is an express recipe, only 20 minutes of preparation and 20 minutes of cooking. From Coup de Pouce.

Ingredients Nutrition

Directions

  1. In a not too deep bowl, mix flour and half salt and pepper. In anoter bowl, with a whisk, beat egg and milk. Put pecans in a third bowl.
  2. Sprinkle remaining salt and pepper on chicken cutlets. Put one side of chicken cutlets in the mixture of flour, then in egg and then in pecans.
  3. In a big skillet, heat 1 tablespoon of oil at medium-low heat. Add half of the chicken cutlets, the coating of pecans under, and cook about 2 minutes or until begin to brown and be crispy. Flip the chicken cutlets and keep cooking for 4 minutes or until chicken is not pink inside. Cover and keep warm. Repeat with the remaining chicken cutlets and oil.
  4. Deglaze the skillet. Add chicken stock and bring to boil and scrape the bottom of the skillet to remove the bits. Let simmer about 5 minutes or until reduce to about 1/2 cup. Add remaining ingredients and stir. Sprinkle the sauce over chicken cutlets.
Most Helpful

4 5

This taste good! Love the pecans in it. The pecans were dark already but the insides were still a bit raw/. Will just use more oil and cut out on the mustard next time. Thanks!

4 5

Two of my daughters and I really enjoyed this but my husband and third daughter were "it's ok." It's hard to please a family of 5! I used chicken tenders; I always have a hard time with chicken getting cooked thoroughly on the stovetop without burning the outside so I did finish this in the oven. Maybe it's my pan. I served this with Green Beans Caesar, Delicious Cowboy Biscuits, and Thai Coconut Rice. Quite the meal!

5 5

This is an awesome chicken recipe. I finely ground my pecans and only used about 1 T of the Dijon mustard. It was so good and my family loved this. I served it with "Awesome Green Beans". Delish!