Pecan Crusted Chicken Serves 4

Updated: Mar 1




4 chicken*cutlets

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.



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