Crispy Chicken Cutlets Recipe
Crispy Chicken Cutlets Recipe photo by Taste of Home

Crispy Chicken Cutlets Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Originally published as Crispy Chicken Cutlets in Taste of Home April/May 2000, p9

Nutritional Facts

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.

Full-Bodied White Wine

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

Reviews for Crispy Chicken Cutlets

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 1, 2014

"Excellent. I used chicken thighs, cause I can't eat chicken breasts, and very finely ground the pecans down to nearly a flour, also added a bit of parmesan cheese to the original recipe. I cooked two per the recipe, and baked the remainder of the recipe cause I didn't want to stand over the stove and didn't heat up the right size pan to cook in one batch."

MY REVIEW
Reviewed Nov. 28, 2012

"lacking flavor"

MY REVIEW
Reviewed Sep. 28, 2011

"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"

MY REVIEW
Reviewed Apr. 28, 2010

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

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