Pecan-Crusted Chicken Cutlets

Name: Pecan-Crusted Chicken Cutlets
Yield: Serves 4
Ingredients: 2 , large eggs; 4 teaspoons, Dijon mustard; 3 , garlic cloves, minced; 2 teaspoons, dried tarragon; , Salt and pepper; 4 , boneless, skinless chicken breasts (about 1 1/2 pounds), halved horizontally; 2 cups, pecans; 2 slices, hearty white sandwich bread, torn in half; 4 teaspoons, cornstarch; 1 tablespoon, dark brown sugar; 1/8 teaspoon, ground cinnamon; 1 cup, Vegetable oil

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Appears in Cook's Country October/November 2006

Main Courses

Chicken

We experimented until we found the best method for ensuring perfectly pecan-crusted chicken cutlets. Here's what we found.

SERVES4

WHY THIS RECIPE WORKS

We liked the idea of dressing up boring chicken cutlets with a nutty crust, but developing a Pecan-Crusted Chicken Cutlets recipe was more difficult than we expected. Beaten eggs were not enough to keep the pecans on the chicken, so we adde...

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