Pecan-Crusted Chicken Cutlets with a Warm Pear Salad
These Pecan-Crusted Chicken Cutlets with a Warm Pear Salad is the perfect autumn chicken dish to add to your recipe repertoire.
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!