Pecan-Crusted Chicken Cutlets
By America's Test KitchenPublished on July 28, 2011
Yield
Serves 4
Ingredients
2 large eggs 4 teaspoons Dijon mustard 3 garlic cloves, minced2 teaspoons dried tarragon Salt and pepper 4 boneless, skinless chicken breasts (about 1 ½ pounds), halved horizontally2 cups pecans 2 slices hearty white sandwich bread, torn in half4 teaspoons cornstarch 1 tablespoon dark brown sugar ⅛ teaspoon ground cinnamon 1 cup Vegetable oil
Before You Begin
Do not process the pecans too finely or their natural oils will be released and you'll end up with pecan paste.
Instructions
- Adjust oven rack to middle position and heat oven to 250 degrees. Line rimmed baking sheet with wire rack. Whisk eggs, mustard, garlic, tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Add chicken, coat well, cover with plastic wrap, and refrigerate while preparing nut mixture.
- Pulse pecans in food processor until finely chopped, with some pebble-sized pieces. Transfer to pie plate or shallow rimmed dish. Pulse bread in food processor until finely ground. Add bread crumbs to nuts and stir in cornstarch, brown sugar, 1/2 teaspoon pepper, 1/4 teaspoon salt, and cinnamon.
- Working one at a time, remove cutlets from egg mixture, letting excess drip back into bowl. Thoroughly coat chicken with nut mixture, pressing on coating to help it adhere, and transfer to large plate.
- Heat 1/2 cup oil in large nonstick skillet over medium-high heat until shimmering. Place 4 cutlets in skillet and cook until golden brown on both sides, 3 to 4 minutes per side (lower heat if crust is browning too quickly). Transfer chicken to rack on baking sheet and keep warm in oven. Discard oil and solids from skillet and repeat with remaining oil and cutlets. Season cutlets with salt and pepper and serve immediately.
Yield
Serves 4Ingredients
2 large eggs
4 teaspoons Dijon mustard
3 garlic cloves, minced
2 teaspoons dried tarragon
Salt and pepper
4 boneless, skinless chicken breasts (about 1 ½ pounds), halved horizontally
2 cups pecans
2 slices hearty white sandwich bread, torn in half
4 teaspoons cornstarch
1 tablespoon dark brown sugar
⅛ teaspoon ground cinnamon
1 cup Vegetable oil
Ingredients
2 large eggs
4 teaspoons Dijon mustard
3 garlic cloves, minced
2 teaspoons dried tarragon
Salt and pepper
4 boneless, skinless chicken breasts (about 1 ½ pounds), halved horizontally
2 cups pecans
2 slices hearty white sandwich bread, torn in half
4 teaspoons cornstarch
1 tablespoon dark brown sugar
⅛ teaspoon ground cinnamon
1 cup Vegetable oil
Ingredients
2 large eggs
4 teaspoons Dijon mustard
3 garlic cloves, minced
2 teaspoons dried tarragon
Salt and pepper
4 boneless, skinless chicken breasts (about 1 ½ pounds), halved horizontally
2 cups pecans
2 slices hearty white sandwich bread, torn in half
4 teaspoons cornstarch
1 tablespoon dark brown sugar
⅛ teaspoon ground cinnamon
1 cup Vegetable oil
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.
Before You Begin
Do not process the pecans too finely or their natural oils will be released and you'll end up with pecan paste.
Instructions
- Adjust oven rack to middle position and heat oven to 250 degrees. Line rimmed baking sheet with wire rack. Whisk eggs, mustard, garlic, tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Add chicken, coat well, cover with plastic wrap, and refrigerate while preparing nut mixture.
- Pulse pecans in food processor until finely chopped, with some pebble-sized pieces. Transfer to pie plate or shallow rimmed dish. Pulse bread in food processor until finely ground. Add bread crumbs to nuts and stir in cornstarch, brown sugar, 1/2 teaspoon pepper, 1/4 teaspoon salt, and cinnamon.
- Working one at a time, remove cutlets from egg mixture, letting excess drip back into bowl. Thoroughly coat chicken with nut mixture, pressing on coating to help it adhere, and transfer to large plate.
- Heat 1/2 cup oil in large nonstick skillet over medium-high heat until shimmering. Place 4 cutlets in skillet and cook until golden brown on both sides, 3 to 4 minutes per side (lower heat if crust is browning too quickly). Transfer chicken to rack on baking sheet and keep warm in oven. Discard oil and solids from skillet and repeat with remaining oil and cutlets. Season cutlets with salt and pepper and serve immediately.
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