I'm back-Pecan Crusted Chicken Cutlets

Phew, it's been awhile since my last post. It is getting chilly again.  I'm ready for months good cooking.  I plan on posting new recipes each week.  So, keep checking back.  I've been on a salad kick lately.  I have a couple of quick salads which are satisfying enough to make a meal.  

My "comeback" post is an easy one. It is a combination of recipes from "The Cook's Country" cookbook, 2008 and from Pampered Chef "29 Minutes to Dinner" 2007.   At dinner the first night, I served the pecan-crusted chicken cutlets from Cook's Country with roasted potatoes.  The chicken was definitely a "dressed up" cutlet, but it was lacking something by itself.  The next day, I used the chicken on top of an easy salad made of arugula, blueberries, farmer's cheese and a  homemade sweet mustard dressing.  The dressing is from Pampered Chef and would also be good to use as a dipping sauce.   

As with all of Cook's Country recipes, they come with various tips to make it them best they can be.   The pecan breading is heavy and it needs a thick "glue" to keep it adhere to the chicken.  The egg/mustard mixture works as the glue and a mini-marinade.  The nuts can burn easily.  So, you mix them with bread crumbs to keep a crusty batter, but keep the nutty flavor.  Be careful, if they brown too fast, turn down the heat.

Pecan-Crusted Chicken Cutlets

2 large eggs

4 tsp Dijon mustard

3 garlic cloves, minced

2 tsp dried tarragon

salt and pepper

8 thin-cut boneless, skinless chicken cutlets

2 C pecans

2 slices hearty white bread (~1/4-1/3 c. bread crumbs)

4 tsp cornstarch

1 T dark brown sugar

1/8 tsp ground cinnamon

1 c vegetable oil.

1. Turn oven on to 200 degrees.  Place a wire rack and rimmed baking sheet in the oven to keep the finished cutlets warm.

2. Whisk the eggs, mustard, garlic, tarragon, 1/2 tsp salt, and 1/2 tsp pepper in a large bowl.  Add the chicken, coat well, cover with plastic and refrigerate until needed.

3. Prepare nut mixture.  Pulse pecans in food processor until finely chopped, with some pebble-sized pieces (NOT a paste!).  Transfer to a shallow rimmed dish.  Tear the bread into large pieces.  Pulse in food processor until finely ground.  Add the breadcrumbs to the nuts and stir in the cornstarch, brown sugar, cinnamon, 1/2 tsp pepper and 1/4 tsp salt.

4.  Bread the cutlets, working at one at a time.  Remove the cutlets from the egg mixture, letting the excess drip back into the bowl. Thoroughly coat the chicken with the nut mixture, pressing on the coating to help it adhere, and transfer to a large plate.

5.  Heat 1/2 c. of the oil in a large nonstick skillet over medium-high heat until shimmering.  Place 4 cutlets. in the skillet and cook until golden brown on both sides, 3-4 minutes per side.  Remember to lower the heat if the nuts begin to burn.  Transfer the chicken to the rack in the oven to keep warm.  Discard the oil and solids from the skillet and repeat with the remaining 1/2 c. oil and cutlets.  Season with salt and pepper.

Sweet Mustard Dressing

1/4 c. peach preserves

2 T Dijon mustard

1 tsp cider vinegar

1/4 tsp salt

1/4 tsp pepper

1 garlic clove, minced

2 T vegetable oil

Whisk all ingredients together.

Enjoy!  See ya next weekend when I have a couple more delicious, easy salads that even qualify as dinner to Philly.

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