2 tbsp butter
Extra virgin olive oil
2 oz chopped pecans
½ cup panko
2 tbsp Emeril’s Original Essence
1 ½ tbsp honey
4 tbsp light mayonnaise
4 tsp Dijon mustard
Salt & pepper
Preheat oven to 450º
Spray a foil cookie sheet with cooking spray.
In a medium microwave safe bowl, melt the butter. Cool slightly.
Add the panko, pecans, and 1 tbsp of Essence to the butter and mix. Stir in a drizzle of oil and season with salt and pepper.
In a small bowl blend the mayonnaise and the Dijon mustard together with a whisk.
Pat the chicken dry. Place between 2 sheets of plastic wrap and pound to thinner cutlet, if they are extra thick.
Season each cutlet with the remaining Essence and salt & pepper.
Place on the prepared cookie sheet. With a pastry brush, evenly spread a thin layer of the mustard mixture over the tops of the cutlets. Mound the pecan mixture on top of the mustard layer.
Bake the cutlets for 15-20 minutes depending on the size of your cutlets. * I buy 2 large breasts ( no skin or bone ), cut them in half and pound to half the thickness.