Pecan-Crusted Chicken Cutlets
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 479 |
| pro | 32 g |
| total fat | 33 g |
| sat. fat | 5 g |
| carb | 15 g |
| fibre | 3 g |
| chol | 121 mg |
| sodium | 715 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 14 |
| vit A | 6 |
| vit C | 2 |
| folate | 12 |
Ingredients
- 1/4 cup all-purpose flour
- 1/2 tsp each salt and pepper
- 1 egg
- 1/4 cup milk
- 1-1/4 cups finely chopped pecans
- 4 small boneless skinless chicken breasts, (about 4 oz/125 g each)
- 2 tbsp vegetable oil
- 1-1/4 cups sodium-reduced chicken stock
- 2 tbsp Dijon mustard
- 2 tsp chopped fresh parsley
- 2 tsp butter
- 2 tsp liquid honey
Preparation
In shallow bowl, whisk together flour and half each of the salt and pepper. In separate bowl, whisk egg with milk. Pour pecans into third bowl.
Slice chicken in half horizontally to make 8 cutlets; sprinkle with remaining salt and pepper. Dip cut side of chicken into flour mixture; dip into egg mixture then pecans. Set aside.
In large skillet, heat 1 tbsp (15 mL) of the oil over medium- low heat; fry half of the chicken, pecan side down, until pecans begin to darken and crisp, about 2 minutes. Turn and fry until chicken is no longer pink inside, about 4 minutes. Transfer to platter. Cover and keep warm. Repeat with remaining oil and chicken.
Drain any fat from skillet. Add chicken stock and bring to boil, scraping up brown bits from bottom of pan. Boil until reduced to about 1/2 cup (125 mL), about 5 minutes. Whisk in mustard, parsley, butter and honey. Serve with chicken.
More cutlet recipes:
- Herbed Pork Cutlets
- Fresh Sage Turkey Cutlets
- Veal Cutlets with Homemade Tomato Sauce
- Cranberry Turkey Cutlets
- Lemon Sage Turkey Cutlets & Baked Sweet Potato Rounds
Source : Canadian Living Magazine: January 2006
- Keywords : Skillet; Pecan; Chicken; Main Course;
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