Ingredients
-
1/4
-
1/2
-
1/2
-
1
-
1/4
-
1 1/4
-
8
-
2
-
1 1/4
-
2
-
2
-
2
-
2
-
-
Directions
Chicken Cutlets With Pecans, This is an express recipe, only 20 minutes of preparation and 20 minutes of cooking From Coup de Pouce , This taste good! Love the pecans in it The pecans were dark already but the insides were still a bit raw/ Will just use more oil and cut out on the mustard next time Thanks!, Two of my daughters and I really enjoyed this but my husband and third daughter were it’s ok It’s hard to please a family of 5! used chicken tenders; I always have a hard time with chicken getting cooked thoroughly on the stovetop without burning the outside so I did finish this in the oven Maybe it’s my pan I served this with Recipe #55497, Recipe #103701, and Recipe #63446 Quite the meal!
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Steps
|
1
Done
|
In a not Too Deep Bowl, Mix Flour and Half Salt and Pepper. in Anoter Bowl, With a Whisk, Beat Egg and Milk. Put Pecans in a Third Bowl. |
|
2
Done
|
Sprinkle Remaining Salt and Pepper on Chicken Cutlets. Put One Side of Chicken Cutlets in the Mixture of Flour, Then in Egg and Then in Pecans. |
|
3
Done
|
in a Big Skillet, Heat 1 Tablespoon of Oil at Medium-Low Heat. Add Half of the Chicken Cutlets, the Coating of Pecans Under, and Cook About 2 Minutes or Until Begin to Brown and Be Crispy. Flip the Chicken Cutlets and Keep Cooking For 4 Minutes or Until Chicken Is not Pink Inside. Cover and Keep Warm. Repeat With the Remaining Chicken Cutlets and Oil. |
|
4
Done
|
Deglaze the Skillet. Add Chicken Stock and Bring to Boil and Scrape the Bottom of the Skillet to Remove the Bits. Let Simmer About 5 Minutes or Until Reduce to About 1/2 Cup. Add Remaining Ingredients and Stir. Sprinkle the Sauce Over Chicken Cutlets. |
