Imported from Instagram

Crispy Pecan-Crusted Chicken with Apple-Celery Salad

Name: Crispy Pecan-Crusted Chicken with Apple-Celery Salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb boneless, skinless chicken breasts (Cut into cutlets); 1 cup pecan halves; 0.333 cup all-purpose flour; 2 eggs (Beaten for coating); 0.75 cup Panko breadcrumbs; 1 tsp paprika; 1 tsp onion powder; 0.5 tsp garlic powder; 0.25 cup olive oil or avocado oil (For cooking; choose either oil); 1 Honeycrisp apple (Medium-large; stated as 6–8 oz); 2 celery ribs; 0.5 cup fresh parsley (Coarsely chopped); 0.5 cup Manchego cheese (Shaved; Parmesan may be substituted); 4 dates; 2 tbsp sherry vinegar; 1 tbsp maple syrup; 2 tsp Dijon mustard; 1 tsp whole-grain mustard; 0.333 cup extra-virgin olive oil (For the dressing)

Recipe by Jamie Vespa MS, RD @dishingouthealth · Instagram

Imported by Blak Rabbit on SeeMeCook

Crispy chicken coated in pecans and panko is served with a crunchy apple, celery, date, parsley, and Manchego salad. A tangy Dijon dressing brings the sweet, savory, and autumnal flavors together.

4 servings45 minAmerican

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Ingredients

1.5 lb boneless, skinless chicken breasts (Cut into cutlets)
1 cup pecan halves
0.333 cup all-purpose flour
2 eggs (Beaten for coating)
0.75 cup Panko breadcrumbs
1 tsp paprika
1 tsp onion powder
0.5 tsp garlic powder
0.25 cup olive oil or avocado oil (For cooking; choose either oil)
1 Honeycrisp apple (Medium-large; stated as 6–8 oz)
2 celery ribs
0.5 cup fresh parsley (Coarsely chopped)
0.5 cup Manchego cheese (Shaved; Parmesan may be substituted)
4 dates
2 tbsp sherry vinegar
1 tbsp maple syrup
2 tsp Dijon mustard
1 tsp whole-grain mustard
0.333 cup extra-virgin olive oil (For the dressing)

Steps

1
Cut the chicken breasts into cutlets. Set up three shallow dishes: place the flour in the first, beat the eggs in the second, and combine the panko with the pecans and paprika, onion powder, and garlic powder in the third. The source does not specify how finely to chop the pecans.
2
Coat each chicken cutlet first in flour, then in beaten egg, then in the pecan-panko mixture. Press the coating firmly onto the chicken so it adheres.
3
Make the dressing by combining the sherry vinegar, maple syrup, Dijon mustard, and whole-grain mustard. Whisk in the extra-virgin olive oil until combined.
4
Prepare the salad: shave the Honeycrisp apple, slice the celery, and combine them with the chopped parsley, shaved Manchego, and dates.
5
Add half of the Dijon dressing to the salad and toss to coat. Reserve the remaining dressing for serving.
6
Heat the olive oil or avocado oil in a pan over medium heat. Pan-fry the coated chicken until golden and crispy, turning as needed to cook through. The source does not give a cooking time or temperature.
7
Plate the chicken with the apple-celery salad and drizzle the reserved dressing over the chicken.

Notes

The source gives no serving yield, chicken cooking time, or detailed pan-frying temperature. Chicken is described as cutlets in the transcript, but no cutlet-preparation details are provided.