Pecan Crusted Chicken Cutlets
This dish features tender chicken cutlets coated in a golden pecan crust, kissed with a hint of lemon and herbs. The pecans add a nutty crunch, while a light pan-sear keeps the meat juicy. It’s a crowd-pleasing, weeknight-friendly recipe that pairs beautifully with greens, roasted vegetables, or a simple grain like quinoa or rice.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup finely chopped pecans
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 large egg
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- Cooking oil
Instructions
- Place the chicken cutlets between sheets of parchment or plastic wrap and gently pound them to an even thickness, about 1/4 inch. This helps them cook quickly and evenly while keeping them tender.
- In a shallow bowl, whisk the egg with the mayonnaise and lemon juice until smooth.
- In another shallow dish, mix the panko, chopped pecans, thyme, garlic powder, and a pinch of salt and pepper.
- Dip each chicken cutlet into the egg mixture, letting the excess drip off. Then press it into the pecan-panko mixture, turning to coat all sides. Gently press the crust so it sticks well.
- Heat a skillet over medium heat and add a thin layer of cooking oil. Once hot, add the crusted chicken and cook for about 3–4 minutes per side, until the crust is golden brown and the chicken reaches an internal temperature of 165°F (74°C). You may need to adjust the heat to prevent burning the crust; if the crust browns too quickly, lower the heat a touch and finish cooking through the center.
- Remove the chicken to a rack or plate lined with paper towels to catch any excess oil. Let rest for 2–3 minutes before serving to help the juices redistribute.