Crispy Chicken Cutlets
Total TimePrep/Total Time: 20 min.
I made a variation on this recipe tonight. I changed it by using walnuts instead of pecans, dusting with flour before the egg-white, and only coating one side of the rather large chicken breast filet I used and shared with my husband. Smaller cutlets, as described in the recipe, would have been easier to handle, but the ten ounce one I cooked did come out delicious!The crust was firm and thick, and adhered well to the chicken, which was tender enough to cut with a fork. It was also quick and easy to make. I can see this recipe becoming a regular weeknight dinner at my house.
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.
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
This was very good, but I think I would make a little more breading the next time I make it.