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Crispy Chicken Cutlets

 Crispy Chicken Cutlets
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
4 ServingsPrep/Total Time: 20 min.


  • 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


  • 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 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.