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!
Pecan-Crusted Chicken
Recipe By Yeshiva Me'on HaTorah
- Cooking and Prep: 20 m
- Serves: 4
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Contains:
Ingredients (8)
Main ingredients
Coating
Sommelier Suggests
Start Cooking
Prepare the Chicken
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Place beaten egg white into a shallow bowl. Combine coating ingredients in a second shallow bowl.
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Dip cutlets into beaten egg white, then into pecan mixture to coat.
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Heat oil in a skillet over medium flame. Fry about six minutes on each side.
Credit
Photography: David Ticktin
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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?
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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?
