There’s no easier way to dress up a boring chicken breast than with a pecan crust. This is so simply and yet so tasty it should be in the Guinness Book of World Records for easy-meals-that-make-you-feel-fancy-even-if-you’re-not-fancy.
Here’s what you need:
3-4 chicken breasts
1 cup finely chopped pecans
1/2 cup panko bread crumbs
1 Tbs. wheat germ
3 Tbs. grated parmesan cheese
zest from half a lemon
salt & pepper
3 Tbs. vegetable oil
Combine pecans, bread crumbs, parm, wheat germ, zest, salt & pepper in a bowl. In another bowl beat egg and 2 Tbs. of water. Set aside. (If you don’t have Wheat Germ don’t worry about it. It won’t make or break this recipe. It just made me feel like a responsible parent for adding it)
Now it’s time to let all of your frustrations out on the chicken. Place chicken breasts in a large zip lock bag, using the flat side of a meat tenderizer, beat them until they are about 1/4 of an inch thick. If you don’t have a meat tenderizer a mallet from the garage works just fine. Mallets are great for…beating things…to a pulp. But without the crude, uneven impressions of a hammer. I like to think of the mallet (compared to the hammer) as the New Yorker of bludgeoning tools.
Once you have bludgeoned the chicken breasts to 1/4 inch thickness dip both sides in the egg wash then dredge them in the pecan mixture. Coat both sides really well and press the mixture in. Heat oil in a skillet and pan fry until chicken is cooked through, golden brown and crispy. About 5-6 minutes per side. Drain on a paper towel and prepare to wow your family.
Reality check: My oldest scraped all of the pecan goodness off. Apparently if the crust is not the exact recipe and consistency of Raisin’ Canes he will have non of it.