Pecan Crusted Chicken Crunch

Crispy outside and juicy in the middle this pecan crusted chicken packs real crunch thanks to panko and a quick oven finish. With a homemade honey mustard brushed right onto each cutlet the flavor is deeper and a lot more interesting than classic breaded chicken. It comes together fast and pairs effortlessly with salads roasted vegetables or pretty much whatever you want for dinner.

I was hooked the first time I tried this with buttery pecans and tangy Dijon. It beat my regular chicken cutlets for both flavor and texture and it has become my go-to quick weeknight fix.

Ingredients

• Dijon mustard: for bold tangy flavor look for a creamy texture and check for no added sugars
• Honey: for sweetness adds balance choose pure honey for best quality
• Mayonnaise: gives the sauce richness a real-deal jarred mayo works best
• Chicken cutlets: select even pieces for uniform cooking they should look pink and feel slightly firm
• All purpose flour: helps the coating stick sift or whisk for easy coverage
• Onion salt: brings savory depth use a fresh bottle for best aroma
• Fresh ground black pepper: gives a warm mild heat grind just before using
• Pecans finely ground: choose unsalted raw pecans for best nutty flavor
• Panko breadcrumbs: the secret for the crispiest coating pick Japanese-style panko for lightness
• Unsalted butter: for browning and flavor go for real butter here
• Canola or vegetable oil: a neutral oil helps achieve crunch avoid olive oil for this step
• Lemon wedges: serve for brightness and a pop of acid
• Arugula micro greens or parsley: for a peppery or fresh finish opt for tender green leaves
• Flaky sea salt: delivers a final burst of taste use a high-quality finishing salt

Step-by-Step Instructions

Make the Honey Mustard Sauce:

Combine Dijon mustard honey and mayonnaise in a small bowl whisking until fully smooth and creamy. Keep this sauce aside for brushing the chicken.

Dredge the Chicken:

Put flour onion salt and black pepper into a large zip-top bag. Add the chicken cutlets seal the bag and shake so the flour mixture covers every surface of the chicken.

Coat with Honey Mustard and Crust:

Lay chicken cutlets onto a tray. Brush one side of each with a generous layer of honey mustard sauce. In another bowl mix ground pecans with panko until combined. Sprinkle half the pecan panko blend over chicken pressing gently so it sticks. Flip and repeat with the rest making sure all cutlets are nicely coated.

Sear the Cutlets:

Heat a high-sided skillet over medium heat and add butter and oil. Once the mixture is hot place two chicken cutlets in the skillet. Cook for three or four minutes without moving so the crust sets and turns a rich golden color. Flip them carefully then cook the other side for about three more minutes. Move the cooked cutlets to a rimmed baking sheet and repeat with the rest adding more oil as needed.

Finish in the Oven:

Place the baking sheet into your hot oven and bake for five to ten minutes. Use a thermometer to check that the thickest part of each cutlet reaches one hundred sixty five degrees Fahrenheit. Serve right away with lemon wedges more herbs and a pinch of flaky sea salt.

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My favorite part is the moment you sprinkle on the flaky sea salt right before serving. It reminds me of family dinners growing up where we always fought over the crispiest piece. The pecans make this breaded chicken totally special and worth making for company.

Storage Tips

Store any leftovers in a sealed container in the fridge for up to three days. For best results reheat cutlets on a baking sheet at three hundred fifty degrees until crisp and heated through. Avoid microwaving as it will soften the crust.

Ingredient Substitutions

If you do not have pecans try walnuts or almonds. To lighten up the recipe swap mayonnaise for plain yogurt in the honey mustard sauce. Use any mild vegetable oil instead of canola if preferred. Baby arugula or chopped fresh parsley substitute well for micro greens.

Serving Suggestions

Serve this chicken with a big green salad roasted potatoes or steamed green beans. For a lighter meal slice leftovers over cooked quinoa or grains. Leftover honey mustard sauce makes a tasty dip for vegetables or fries.

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Cultural and Historical Context

Pecan crusted chicken is a modern twist on classic breaded cutlets which show up in cuisines from Italy to the American South. Here pecans bring in a bit of the South while panko breadcrumbs add crispness inspired by Japanese cooking.

Recipe FAQs

→ How do I ensure a crunchy coating?

Use panko breadcrumbs combined with ground pecans for extra texture, and press the mixture firmly onto the chicken before searing and baking.

→ Can I substitute the chicken cutlets?

Yes, chicken breasts can be used if sliced thin. Pound thicker pieces to an even thickness for even cooking.

→ What pairs well with this dish?

Serve with fresh lemon wedges, greens like arugula or parsley, or classic sides such as roasted vegetables and mashed potatoes.

→ Can the coating be made ahead of time?

Absolutely. Prepare the pecan and panko mixture in advance and store it in an airtight container until ready to use.

→ How should leftovers be stored and reheated?

Cool chicken fully, freeze on a baking sheet, then transfer to a sealed container. Reheat in the oven until crisp and heated through.

→ Is there a substitute for arugula micro greens?

Chopped baby arugula or fresh parsley both make good replacements for garnishing and adding color.