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Crispy Chicken Cutlets

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

  • 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.

Nutrition Facts

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

Reviews

Average Rating: 4.375
  • Lady Fingers
    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
    Dec 31, 1969

    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
    Nov 28, 2012

    lacking flavor

  • linsvin
    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
    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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