Macadamia Nut-Crusted Chicken Cutlets with Wilted Spinach- Pineapple Salad

From Chicken in a Skillet

Macadamia Nut-Crusted Chicken Cutlets with Wilted Spinach- Pineapple Salad

Why This Recipe Works

When leafy greens are paired with sautéed chicken, a simple salad becomes a satisfying, one-dish meal. We wanted to create an easy recipe for such a dish, and thought incorporating nuts in the coating of the chicken would make for a heartie...

Why This Recipe Works

When leafy greens are paired with sautéed chicken, a simple salad becomes a satisfying, one-dish meal. We wanted to create an easy recipe for such a dish, and thought incorporating nuts in the coating of the chicken would make for a heartier, more elegant meal.

We started by pounding store-bought chicken breasts to the same thickness to ensure that they would cook evenly. Ground macadamia paired with panko (Japanese-style bread crumbs) created a rich-tasting crust that was both light and crisp. After dipping the chicken breasts in eggs and the nut and panko mixture, we let them sit for a few minutes so the coating could set. Much like regular breaded chicken, the breasts had to be pan-fried in a fair amount of oil. Pan-frying can make a mess in a traditional skillet, so we used a nonstick pan. To make a quick salad with bright flavors, we heated pineapple chunks to create a dressing in the skillet, then used the hot dressing to wilt the spinach.

Watch the Full Episode

Chicken in a SkilletSeason 4, Ep. 411

Although chicken dinners are quick to prepare, they can go terribly wrong. Part of the problem is the chicken itself—the breast meat has very little fat and becomes dry and chalky if overcooked. The o...