Ocala Pecan-Crusted Chicken Cutlets
Thin chicken cutlets get a crunchy pecan-and-crumb coating with a bright orange-mustard dip.
Food safety
Cook chicken to 165°F (74°C), measured with a food thermometer.
Adults 21 and older.
Allergens: egg, wheat, tree_nuts
Equipment
- Three shallow bowls
- baking sheet
- parchment
- food thermometer
Ingredients (for 4 servings)
- 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
Heat oven to 425°F (220°C). Line a baking sheet with parchment and lightly coat it with cooking spray.
Mix pecans, panko, salt, paprika, and black pepper in a shallow bowl.
Beat egg with water in a second bowl. Dip each cutlet into egg, then press into the pecan mixture.
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).
Stir yogurt, orange juice, and mustard together for a dip. Serve on the side.
Skill taught
Breading cutlets evenly and baking them crisp.
Affordable substitution
Use sunflower seeds or extra panko instead of pecans; note that the texture will change.
Party option: Cut cooked cutlets into strips and serve with the dip in small cups.
Relaxed option: Serve whole cutlets with green beans or roasted potatoes.
Leftovers and storage
Refrigerate leftovers within 2 hours for up to 3 days; reheat until hot throughout.
More in Meals (Cuban-FL, citrus, pork, chicken, rice)
- Cuban Mojo Roast Pork
- Cuban Sandwich, Home Version
- Citrus-Garlic Roast Chicken
- Cuban Black Beans and White Rice
- Picadillo with Olives and Raisins
- Arroz con Pollo
- Slow-Cooker Ropa Vieja
- Mojo Pork Chops with Onions
All Meals (Cuban-FL, citrus, pork, chicken, rice) recipes · Full recipe index