Chicken Cutlets With Pecans Recipes

CHICKEN CUTLETS WITH PECANS

Steps:

• Coat chicken with flour, shaking off excess; set aside.
• Cook half of the chicken in half of the margarine in large skillet on medium-high heat until chicken is cooked through. Remove from skillet; cover to keep warm. Repeat with remaining chicken and margarine, reserving drippings in skillet.
• Add shallots and garlic to skillet; cook and stir just until tender. Add sherry; cook on high heat until pan is deglazed, stirring constantly. Stir in half-and-half, grapes and mustard; cook and stir until sauce is thickened. (Do not boil.) Serve each chicken breast topped with about 1/4 cup of the sauce. Sprinkle evenly with the pecans.

THE BEST CHICKEN CUTLETS

Steps:

• Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
• Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
• Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
• Beat the eggs with 1 tablespoon water in a second shallow dish.
• Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
• Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
• Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
• Serve with lemon wedges, if desired.

BACON WRAPPED CHICKEN WITH BLUE CHEESE AND PECANS

Steps:

• Heat the oven to 375 degrees F.
• Butterfly the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. Peel paper away and season the meat with salt and pepper.
• Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.
• Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.
• Melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.
• Halve the chicken and stack to show off the center. Set chicken in gravy or pour over top. Serve with rice and greens, if desired.

CONTEST-WINNING PECAN-CRUSTED CHICKEN

Steps:

• Preheat oven to 400°. In a shallow bowl, lightly beat egg whites. In another shallow bowl, combine coating mix, pecans and five-spice powder. Dip chicken into egg whites, then roll in coating mixture., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, 25 minutes or until a thermometer reads 165°.

MARY'S PECAN CRUSTED CHICKEN

Steps:

• In a small bowl, mix the eggs with the milk. Put aside.
• In a medium bowl, mix together flour, seasoning, cinnamon, pecans, sugar, and salt and pepper.
• Dip the chicken in the egg mix, and press in the pecan mix.
• Fry in hot olive oil until golden, about 5 minutes per side. Check to make sure pecans don't burn. Place on paper towel to drain.

HONEY-PECAN CHICKEN BREASTS

Steps:

• Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat butter over medium heat; brown chicken on both sides. Cook, covered, until chicken is no longer pink, 6-8 minutes, turning once. Drizzle with honey and sprinkle with pecans. Cook, covered, until chicken is glazed, 2-3 minutes.

CHICKEN CUTLETS WITH PECANS

Steps:

• In a not too deep bowl, mix flour and half salt and pepper. In anoter bowl, with a whisk, beat egg and milk. Put pecans in a third bowl.
• Sprinkle remaining salt and pepper on chicken cutlets. Put one side of chicken cutlets in the mixture of flour, then in egg and then in pecans.
• In a big skillet, heat 1 tablespoon of oil at medium-low heat. Add half of the chicken cutlets, the coating of pecans under, and cook about 2 minutes or until begin to brown and be crispy. Flip the chicken cutlets and keep cooking for 4 minutes or until chicken is not pink inside. Cover and keep warm. Repeat with the remaining chicken cutlets and oil.
• Deglaze the skillet. Add chicken stock and bring to boil and scrape the bottom of the skillet to remove the bits. Let simmer about 5 minutes or until reduce to about 1/2 cup. Add remaining ingredients and stir. Sprinkle the sauce over chicken cutlets.