Pecans, honey and chicken. My goodness, what a good combination. I've tried this recipe before using the original recipe, which calls for tilapia, but after a season of fish frys, we were feeling a little fished out. The chicken worked really well with it, with only a few modifications (a little time in the oven was necessary to make sure the chicken was cooked through). I served it with couscous and roasted carrots, but I think this recipe is really flexible - I imagine it would be just as tasty with pasta or on top of a salad.
Honey Pecan Crusted Chicken
adapted from Steamy Kitchen
6 to 8 chicken cutlets
3 tablespoons honey
1 cup panko breadcrumbs1/2 cup crushed pecans
salt & pepper
3 eggs, beaten in bowl
3 tablespoons honey mixed with 2 tablespoons hot water
3 tablespoons olive oil, for frying
- Preheat oven to 375 degrees. Pat chicken cutlets dry. Using a brush, brush both sides of chicken with honey. Generously salt and pepper both sides of the cutlet.
- Combine the panko and crushed pecans. Lay out your ingredients in this order: chicken, egg mixture, panko/pecan breading. Dip the chicken in the egg, coat with panko/pecan breading on both sides, set aside. Repeat with all cutlets.
- Heat a large fry pan over medium heat. Add olive oil. Once the oil is hot, turn down to medium low. Add the chicken to the pan, make sure the cutlets don’t touch each other. You may have to do this in separate batches. Fry for 2 minutes until the underside is golden brown. Turn. Fry another 2 minutes. Transfer cutlets to a parchment lined pan and put in the oven until cooked through.
- Pour the honey glaze over the chicken.
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