I haven’t made anything new lately, but tonight I did. This recipe is adapted from Taste of Home magazine.
- 4 boneless, skinless chicken breasts (about 4 oz each—I actually horizontally sliced two enormous ones)
- 1 cup pecans, finely chopped in a food processor
- 2 Tbsp cornstarch, plus extra for dusting
- 1 tsp kosher salt
- 1 tsp Northwoods seasoning (or other seasoning blend of your choice—next time I’ll add more since the coating was a little bland)
- pepper to taste
- 1 egg, beaten
- olive oil and butter for frying
Combine pecans, cornstarch, salt, pepper, and seasoning blend. Shake some cornstarch onto a plate. Lightly but thoroughly coat the chicken cutlets. Dunk in egg, then coat with pecan blend, pressing to help the coating adhere. Cover and refrigerate for at least half an hour. This really helps the coating from falling off.
Preheat oven to 350F. Heat a heavy skillet to medium. If you have a metal rack, place it over a baking sheet. Add a little olive oil and butter, maybe a teaspoon each, to the pan. Let the butter melt, then add as many chicken cutlets as can comfortably fit. You may have to do two batches. Brown on one side, then flip (watch them carefully, as the pecans burn easily).
Once all the cutlets are browned on both sides, put on the rack and place in the oven. Cook until a meat thermometer reads 170F.
I served this with an easy honey-mustard sauce: a couple of blobs of honey, a couple of blobs of dijon mustard, and some sour cream, all mixed together and warmed up. We also had a quinoa/brown rice blend and mixed vegetables.