Prep 10 mins
Cook 45 mins
This chicken is nice and crunchy with just a tiny little bite from the cayenne. Enjoy it alone, topped with honey-mustard dressing or atop a salad (See Salad Greens With Honey-Mustard Dressing). Cooking time includes the 20-30 minutes chicken dries between breading and cooking. This recipe is from Cuisine at Home magazine.
- 2 -3 boneless skinless chicken breast halves (6-8 ounce)
- 2 egg whites
- 2 teaspoons cornstarch
- 1⁄2 lemon, juice of
Bread Crumb Mixture
- 1 cup coarse dry breadcrumbs
- 1 tablespoon fresh parsley
- 1 teaspoon kosher salt
- 1⁄4 teaspoon ground black pepper
- 1 lemon, zest of, minced
- 3⁄4 cup finely chopped pecans
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon cayenne
- 3 -4 tablespoons olive oil
- Prepare chicken breasts into cutlets, cutting into thirds and gently pounding to an even thickness of 1/2 inch (easier and cleaner if done between two layers of plastic wrap).
- Blend egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside.
- Combine bread crumbs, parsley, salt, pepper, zest, pecans, and seasonings in another wide shallow dish.
- Crust chicken breasts by dipping both sides of prepared chicken into egg white mixture. Then applying crumbs to both sides, patting them on as much as possible. Transfer to a cookie rack to air-dry on both sides for 20-30 minutes. (This will set crust so it will stay on chicken and crisp up nicely).
- Sauté chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp on bottom. Turn carefully with a spatula and transfer the skillet to the oven to finish cooking. This should take about 8 more minutes. Don't overcook, you don't want it to dry out.
I can feel the seams of my shorts straining...hear that? Can you hear that? It's the threads...they're going to let go any...
This is a FABULOUS recipe, however, like the other reviewers, triple up on the spices. The chicken is VERY tender and has a nice crunch to it because of the panko bread crumbs and pecans. After frying in olive oil, I baked them in a 375 degree oven for 15 minutes. (just to make sure the chicken was cooked thoroughly!)
I made this and it came out good but it lacked something in the final outcome. I think that it could of used some garlic. But I still got rave reviews for it.