Chicken Cutlets With Pecans
photo by 2Bleu
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1⁄4 cup flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 egg
- 1⁄4 cup milk
- 1 1⁄4 cups pecans, finely chopped
- 8 chicken cutlets (1 lb in total)
- 2 tablespoons vegetable oil
- 1 1⁄4 cups low sodium chicken broth
- 2 tablespoons Dijon mustard
- 2 teaspoons fresh parsley, chopped
- 2 teaspoons butter
- 2 teaspoons liquid honey
directions
- 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.
- 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.
- 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.
- 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.
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Reviews
-
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 Recipe #55497, Recipe #103701, and Recipe #63446. Quite the meal!
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We really enjoyed this dish. I left out the mustard for personal preference but otherwise made as directed. Initially I wondered whether the pecans would hold to the chicken while turning and plating but it held on just perfectly. Next time I think I'll add some heavy cream to the sauce. Great recipe Boomie, thanks for posting. :)
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