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Begin with some chicken breasts, boneless skinless.  You’ll also need mustard–I usually use spicy brown or dijon, but we had only cheap yellow that night and it wasn’t bad–orange zest, honey, and panko or regular bread crumbs.

And of course, some pecans.

Get out a meat safe cutting board and cover it with plastic wrap. 

Lay your chicken breasts onto the plastic wrap and cover them with another sheet of plastic.

Now, grab something heavy and flat.  Your old chemistry textbook, perhaps. 

Or since you’re in the kitchen, a skillet.

Now, pound the livin’ daylights out of your chicken. You need it to kind of explode and spread until it’s very thin.  A quarter inch would be perfect.

See, mine was about a half-inch thick and that wasn’t good.  The breading will burn before the chicken gets thoroughly cooked.

For your breading, mix breadcrumbs (3/4 cup, eyeball it),

Half a cup of flour and a teaspoon of paprika.

And of course, pecans!  About 3/4 cup of finely chopped pecans.

Now, lets talk liquids.  Normally, when we pan-fry something, we’d used milk or water or egg-wash for the liquid, but for this recipe, we’re going to add some flavor here.

A tablespoon of mustard and two tablespoons of honey.

Mix them together. 

That’s it! So easy.

Take your chicken cutlets and season them with salt.   Then dip into the honey-mustard.

Then dredge in the pecan breading.

The drop into a warmed, oiled pan.

When it’s browned, turn it over.

Then brown the other side. 

(If your breading is browned but the chicken isn’t done inside, pop it into the oven for just a bit.)

I served alongside steamed green beans tossed with olive oil and salt and french bread.

You can also mix up some honey and mustard to serve as a dipping sauce.  Just don’t use what you dipped the raw chicken in.  Food-bourne illness is a real buzz killer.