Pecan Parmesan Cutlets

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Time Involved

< 20 min

# of Ingredients

11

Skill Level

Basic

Serves

3

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Ingredients

½ cup (125mL) 

Finely chopped pecans

1/3 cup (75mL) 

Seasoned dry breadcrumbs

1/3 cup (75mL) 

Freshly grated Parmesan cheese

1 tbsp (15mL) 

Chopped fresh Italian parsley

1 tsp (5mL) 

Chopped fresh thyme or

½ tsp (2mL) 

Dried thyme leaves

1 

Clove garlic, minced

1 

Egg

1 pinch 

each salt and pepper

1 (375g) 

Package MAPLE LEAF Prime^® Thin Sliced Chicken Breasts

3 tbsp (45mL) 

Canola oil

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Directions

STIR together pecans, breadcrumbs, cheese, parsley, thyme and garlic in a shallow bowl. In another shallow bowl, lightly whisk egg with salt and pepper. Dip each chicken slice into egg mixture and let excess drip off. Dredge with pecan mixture evenly on both sides and place on plate. Repeat with remaining chicken slices.

HEAT 2 tbsp (30 mL) of the oil in a large nonstick skillet, over medium high heat and panfry chicken slices, in batches and adding more oil if necessary for about 10 minutes, turning once or until golden and crisp. Remove to platter to serve.

FOR PICKY EATERS: For family members who may not like the crunch of pecans, you can substitute 1/3 cup (75 mL) ground pecans, walnuts, almonds or hazelnuts for the finely chopped pecans. If you would like to grind your own pecans, measure ¼ cup (50 mL) pecan pieces and grind with 1 tbsp (15 mL) of all purpose flour until finely ground. This will make 1/3 cup (75 mL).