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Crispy Chicken Cutlets Recipe

Crispy Chicken Cutlets Recipe photo by Taste of Home

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This is an easy entree I proudly serve to company. Try it for your next spur-of-the-moment dinner party or family dinner. Even your most finicky eater will be singing its praises—and yours!—Debra Smith, Brookfield, Missouri

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Crispy Chicken Cutlets Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

20 20

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
1 egg white
3/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon canola oil

Directions

Flatten chicken to 1/4-in. thickness. In a shallow bowl, lightly beat egg white. In another shallow bowl, combine the pecans, flour, salt and pepper. Dip chicken in egg white, then coat with pecan mixture. Let stand for 5 minutes.
In a large skillet, brown chicken in butter and oil over medium heat for 4-6 minutes on each side or until juices run clear. Yield: 4 servings.

Nutritional Analysis: 1 chicken breast half equals 418 calories, 26 g fat (5 g saturated fat), 102 mg cholesterol, 272 mg sodium, 8 g carbohydrate, 2 g fiber, 38 g protein.

Originally published as Crispy Chicken Cutlets in Taste of Home April/May 2000, p9

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Crispy Chicken Cutlets

Crispy Chicken Cutlets

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Reviewed on Nov. 28, 2012 by pkjillian

lacking flavor

Reviewed on Sep. 28, 2011 by linsvin

I really like this. Prep was pretty quick. The coating was just enough. I used finely ground walnuts because I didn't have pecans. Very nutty and flavorful

Reviewed on Apr. 28, 2010 by keverwann

This was very good, but I think I would make a little more breading the next time I make it.