Pecan-Crusted Chicken Cutlets with Bacon
Appears in Cook's Illustrated January/February 2011
WHY THIS RECIPE WORKS
To ensure the cutlets in our Nut-Crusted Chicken Breasts recipe were juicy and flavorful, we poked the meat with a fork and salted it. We let the chicken in our recipe rest briefly before dredging, and used a seasoned mixture consisting of ...