Pecan-Crusted Chicken

 
  • Cooking and Prep: 20 m
  • Serves: 4
  • Contains:

When I heard “Pecan Chicken,” I envisioned chicken quarters with whole pecans in a brown sugar sauce. So, when I opened the package labeled “Pecan Chicken” at the photo shoot, I was taken by surprise! One bite confirmed that this chicken was perfectly moist on the inside and crispy on the outside, with an all-around palate-pleasing taste. Different from what I expected, but oh, so much better!

Ingredients (8)

Main ingredients

Coating

Sommelier Suggests

Start Cooking

Prepare the Chicken

  1. Place beaten egg white into a shallow bowl. Combine coating ingredients in a second shallow bowl.

  2. Dip cutlets into beaten egg white, then into pecan mixture to coat.

  3. Heat oil in a skillet over medium flame. Fry about six minutes on each side.

Credit

Photography: David Ticktin

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  • Chaya

    Can this be baked? Can I substitute a different kind of chopped nuts?

    If this can be baked, then for how long, at what temperature, and covered or uncovered? If I was just guessing I would do 350 degrees uncovered for 15-20 minutes- because I have other chicken cutlet recipes with those instructions. Also, can I substitute a different kind of chopped nuts?
    Posted by cmpransky@gmail.com |July 9, 2017
    0
 
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  • Chaya

    Can this be baked? Can I substitute a different kind of chopped nuts?

    If this can be baked, then for how long, at what temperature, and covered or uncovered? If I was just guessing I would do 350 degrees uncovered for 15-20 minutes- because I have other chicken cutlet recipes with those instructions. Also, can I substitute a different kind of chopped nuts?
    Posted by cmpransky@gmail.com |July 9, 2017
    0

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