I’m currently working on my first e-cookbook to launch this October. it will be full of 12 of the most coveted recipes from my organic grab & go shop. one of our fall favorites at my shop were gluten-free pecan-crusted chicken tenders. they didn’t make the cut for the e-cookbook, but I’ve made a delicious updated version to share with you here on the blog. these pecan-crusted chicken cutlets with a warm pear salad truly accentuate autumn flavors and give all the cozy comfort food vibes.
pecan-crusted chicken ingredients:
here is the ingredient line up…
- chicken breasts: chicken cutlets are simply pounded until thin and uniform.
- gf breadcrumbs: this is the brand I use- you can also use normal breadcrumbs.
- rosemary: is a match made in heaven with pecans & pears.
- pecans: helps form the crust and serves as a garnish.
- eggs: helps the crust adhere to the chicken cutlets.
- gf ap flour: a flour dredge helps the eggs adhere to the chicken cutlets.
- radicchio: this vibrant crimson-hued chicory makes the simplest warm fall salad to go atop the cutlets.
- fresh pears: add sweetness and tie in the flavor profile.
- balsamic vinegar: I make a simple balsamic reduction to drizzle atop the finish cutlets. this savory fig variety from Whole Foods was so delicious. I’m not a balsamic glaze fan because most are full of sulfites, sugar and caramel color and making your own reduction at home just takes a few minutes.
how to make:
this recipe is simple to make, but components come together quickly. make sure to read the recipe ahead of time, and have all of your ingredients and cooking utensils measured and ready to go. you will begin by making the pecan breadcrumbs in your food processor, followed by pounding out the chicken cutlets and reducing the balsamic vinegar.
chicken cutlets will get a standard breading procedure of flour, eggs and pecan crust. you’ll then bake the cutlets until golden brown. the pear salad comes together in a few minutes. after sautéing pears with rosemary and butter, you will stir in the julienned radicchio and remaining pecans to wilt. top cutlets with a large mound of pear salad as well as a generous drizzle of balsamic reduction. delicious!
menu ideas:
these pecan-crusted chicken cutlets can be versatile for different meal times.
- weeknight family dinner: serve cutlets with rosemary-roasted fingerling potatoes.
- couples dinner party: serve cutlets with my whipped parsnips with mascarpone and roasted brussels sprouts.
- sunday supper: serve cutlets with baked sweet potatoes, (topped with maple & orange zest), along with steamed broccoli.
Pecan-Crusted Chicken Cutlets with a Warm Pear Salad
Ingredients
- 1.5 Tablespoons olive oil
- 1/2 cup balsamic vinegar I used a Fig varietal
- 1 cup salted pecans
- 1 Tablespoon fresh rosemary leaves
- ¾ cup GF breadcrumbs
- ¼ teaspoon mineral salt
- 1 pound chicken cutlets (3-4 pieces)
- ½ cup AP GF flour
- 1 large egg whisked
Warm Pear Salad:
- 2 Tablespoons butter or olive oil
- 1 Bosc pear sliced thinly
- 1 Tablespoon fresh rosemary minced
- Large sprinkling of salt & black pepper
- 3 cups radicchio core removed and julienned (about 1 small head)
- ½ cup pecans coarsely chopped, to garnish
Instructions
- Preheat oven to 400 degrees and line a sheet pan with parchment paper. Drizzle bottom of sheet pan with half of the olive oil.
- In a small saucepan, add balsamic vinegar and heat over medium high heat. Simmer for 8-10 minutes until thickened and bubbling. Set aside to cool- mixture will thicken more as it cools.
- In a food processor, prepare the pecan crust. Add pecans, breadcrumbs, rosemary leaves and salt then pulse until a coarse yet uniform mixture emerges. Seeing some smaller pieces of pecans is ok. Add to a shallow dish and set aside.
- On a cutting board lined with parchment paper, add your chicken cutlets in a single layer. Top with another sheet of parchment paper and pound cutlets with a meat mallet or can until thin and uniform in width- about 1/2-1/4 inch thick.
- Season chicken liberally with salt and pepper on both sides. Next, you will set up your breading station. In one bowl, add the GF AP flour and to another bowl, add the egg whisked with a splash of water.
- Dredge the seasoned cutlets in the flour first until well coated. Next, add cutlet to the eggs until well coated and finally, the pecan breadcrumbs. Make sure to press coating down on each side until well coated.
- Transfer cutlets to the greased sheet pan and drizzle tops with remaining olive oil.
- Bake on the middle rack for 12-15 minutes until browned and golden, carefully flipping chicken with a sturdy spatula midway through cooking. Set aside while preparing warm fall salad.
- In a large saucepan over medium-high heat, add butter to melt, then pears, salt, pepper and minced rosemary. Saute 2-3 minutes, stirring often, until pears are lightly softened and just starting to brown. Off the heat, stir in radicchio and chopped pecans.
- To serve, top each cutlet with a large mound of pear salad followed by a drizzle of balsamic reduction. Enjoy!
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