This is a recipe from Cook’s Country from about 6 years ago. I have not made it for a couple of years, so wanted to try it again. I do remember when I made it previously, I experimented with different nut coatings and spices. This would be good with macadamia, cashew, or almond coatings. I would also play around with different herbs other than tarragon depending on the nuts you choose. The method described worked really well in keeping the nuts from falling off the chicken. Give it a try!
Pecan Crusted Chicken
- 2 large eggs
- 4 tsp Dijon mustard
- 3 garlic cloves, minced
- 2 tsp dried tarragon
- Salt and pepper
- 4 boneless, skinless chicken breasts, halved horizontally
- 2 cups pecans
- 2 slices hearty white sandwich bread, torn in half
- 4 tsp cornstarch
- 1 Tbsp dark brown sugar
- 1/8 tsp ground cinnamon
- 1 cup Vegetable oil
- Adjust oven rack to middle position and heat oven to 250 degrees.
- Line rimmed baking sheet with wire rack.
- Whisk eggs, mustard, garlic, tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl.
- Add chicken, coat well, cover with plastic wrap, and refrigerate while preparing nut mixture.
- Pulse pecans in food processor until finely chopped, with some pebble-sized pieces.
- Transfer to pie plate or shallow rimmed dish.
- Pulse bread in food processor until finely ground.
- Add bread crumbs to nuts.
- Stir in cornstarch, brown sugar, 1/2 teaspoon pepper, 1/4 teaspoon salt, and cinnamon.
- Working one at a time, remove cutlets from egg mixture, letting excess drip back into bowl.
- Thoroughly coat chicken with nut mixture, pressing on coating to help it adhere.
- Transfer to large plate.
- Heat 1/2 cup oil in large nonstick skillet over medium-high heat until shimmering.
- Place 4 cutlets in skillet and cook until golden brown on both sides, 3 to 4 minutes per side.
- Transfer chicken to rack on baking sheet and keep warm in oven.
- Discard oil and solids from skillet and repeat with remaining oil and cutlets.
- Season cutlets with salt and pepper and serve immediately.