Back to Crispy Chicken Cutlets

Print Options


Card Sizes

Crispy Chicken Cutlets Recipe

Crispy Chicken Cutlets Recipe

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. YIELD:4 servings


  • 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


  • 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.

Nutritional Facts

1 each: 418 calories, 26g fat (5g saturated fat), 102mg cholesterol, 272mg sodium, 8g carbohydrate (1g sugars, 2g fiber), 38g protein.

Reviews for Crispy Chicken Cutlets

Sort By :

Average Rating
Lady Fingers User ID: 2682286 230782
Reviewed Aug. 5, 2015

"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."

wrenjen523 User ID: 7407554 76873
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."

pkjillian User ID: 4978286 92173
Reviewed Nov. 28, 2012

"lacking flavor"

linsvin User ID: 1584655 77457
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"

keverwann User ID: 1807985 27576
Reviewed Apr. 28, 2010

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

Loading Image