{
  "id": "CAT04-R24",
  "slug": "cat04-r24-ocala-pecan-crusted-chicken-cutlets",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat04-r24-ocala-pecan-crusted-chicken-cutlets.html",
  "title": "Ocala Pecan-Crusted Chicken Cutlets",
  "category": "Meals (Cuban-FL, citrus, pork, chicken, rice)",
  "category_id": "CAT04",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 20,
  "cook_time_minutes": 18,
  "total_time_minutes": 38,
  "primary_cooking_method": "OVEN",
  "primary_food": "chicken",
  "vegetarian": false,
  "allergens": [
    "egg",
    "wheat",
    "tree_nuts"
  ],
  "ingredients": [
    "1 lb thin chicken cutlets (450 g)",
    "½ cup finely chopped pecans (55 g)",
    "½ cup panko breadcrumbs (55 g)",
    "1 large egg",
    "1 tablespoon water",
    "¼ teaspoon salt",
    "¼ teaspoon paprika",
    "¼ cup plain Greek yogurt (60 g)",
    "1 tablespoon orange juice",
    "1 teaspoon Dijon mustard",
    "Black pepper",
    "cooking spray"
  ],
  "directions": [
    "1. Heat oven to 425°F (220°C). Line a baking sheet with parchment and lightly coat it with cooking spray.",
    "2. Mix pecans, panko, salt, paprika, and black pepper in a shallow bowl.",
    "3. Beat egg with water in a second bowl. Dip each cutlet into egg, then press into the pecan mixture.",
    "4. Arrange on the baking sheet and bake 8–9 minutes. Turn and bake 8–9 minutes more, until the thickest piece reaches 165°F (74°C).",
    "5. Stir yogurt, orange juice, and mustard together for a dip. Serve on the side."
  ],
  "food_safety": "Cook chicken to 165°F (74°C), measured with a food thermometer."
}