Please enter the email you’re using for this account.
When I heard “Pecan Chicken,” I envisioned chicken quarters with whole pecans in a brown sugar sauce. So, when I opened the package labeled “Pecan Chicken” at the photo shoot, I was taken by surprise! One bite confirmed that this chicken was perfectly moist on the inside and crispy on the outside, with an all-around palate-pleasing taste. Different from what I expected, but oh, so much better!
4 chicken cutlets
1 egg white or 3 tablespoons Haddar Egg Whites, lightly beaten
oil, for frying
3/4 cup chopped pecans
4 tablespoons Manischewitz Potato Starch
1/2 teaspoon salt
dash pepper
Place beaten egg white into a shallow bowl. Combine coating ingredients in a second shallow bowl.
Dip cutlets into beaten egg white, then into pecan mixture to coat.
Heat oil in a skillet over medium flame. Fry about six minutes on each side.
Photography: David Ticktin
How Would You
Rate this recipe?
Please log in to rate
Can this be baked? Can I substitute a different kind of chopped nuts? If this can be baked, then for how long, at what temperature, and covered or uncovered?
If I was just guessing I would do 350 degrees uncovered for 15-20 minutes- because I have other chicken cutlet recipes with those instructions.
Also, can I substitute a different kind of chopped nuts?