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Crunchy Pecan Chicken Cutlets with Lemon-Mustard Cream & Roast Asparagus

Indulge in the delectably crunchy, pecan-encrusted chicken cutlets paired with a vibrant lemon-mustard cream sauce. The roasted asparagus on the side adds a fresh, savoury twist to the meal. This dish ensures a restaurant-quality experience right in your home.
2
36 min
TOTAL TIME
828
CALORIES
$3.01
PER SERVING
Crunchy Pecan Chicken Cutlets with Lemon-Mustard Cream & Roast Asparagus
Ingredients
CHICKEN
2 SERVINGS
Boneless Chicken Breast
1 whole boneless chicken breast
Sea Salt
1/2 tsp sea salt
Pecans
1 cup pecans
finely chopped
Pepper
1/2 tsp pepper
ASPARAGUS
Olive Oil
1 tbsp olive oil
Asparagus
1/2 lbs asparagus
woody ends trimmed
Sea Salt
1/4 tsp sea salt
Pepper
1/4 tsp pepper
SAUCE
Dijon Mustard
2 tbsp dijon mustard
Heavy Cream
4 tbsp heavy cream
Olive Oil
1 tbsp olive oil
Water
1 tsp water
Lemon
1 whole lemon
zest
GARNISH
Chopped Italian Parsley
1 tsp chopped italian parsley
Directions
CHICKEN
10 min
PREP TIME
26 min
COOK TIME
36 min
TOTAL TIME
1
Heat your oven to 400°F.
2
Horizontally slice the boneless, skinless chicken breast into two thinner cutlets.
3
Flatten each chicken cutlet to an even 1/4-inch thickness using a meat pounder. Season them on both sides with sea salt and freshly ground pepper.
ASPARAGUS
4
Lay the asparagus on a baking sheet in a single layer. Drizzle with olive oil and season with sea salt and freshly ground pepper. Roast in the oven for 12 to 20 minutes depending on the thickness, until crisp-tender.
CHICKEN
5
Lower the oven temperature to 300°F.
6
Mix together 1 tablespoon Dijon mustard, 1 tablespoon heavy cream, and 1 teaspoon water in a bowl.
7
Dip each chicken cutlet into the mustard cream mixture, then coat with finely chopped pecans. Press gently to ensure an even coat.
8
Heat 1 tablespoon olive oil in a nonstick sauté pan over medium-high heat. Sauté the chicken for 3 minutes on each side, then transfer to a square baking pan and bake for 12 minutes.
SAUCE
9
In the same sauté pan, lower heat to medium and deglaze with the remaining 3 tablespoons heavy cream, remaining 1 tablespoon Dijon mustard, and a hint of salt and freshly ground pepper. Stir in the zest of 1 lemon.
FINAL
10
Pour the lemon-mustard cream sauce over the cooked chicken. Garnish with chopped Italian parsley. Serve the chicken alongside the roasted asparagus.
Health Info
Macros
16g
CARBS
75g
FAT
26g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
LOW CARB
Contains these allergens
MILK
TREE NUTS
2 Recipes for Pecan Chicken
Honey-Glazed Pecan Chicken with Creamy Mustard Sauce
12
35 min
2
Honey-Glazed Pecan Chicken with Creamy Mustard Sauce
Nutty Pecan Chicken Delight with Zesty Mustard Cream & Roasted Asparagus
9
45 min
2
Nutty Pecan Chicken Delight with Zesty Mustard Cream & Roasted Asparagus
Frequently Asked Questions
Can I use any type of pecans for pecan crusted chicken?
Should I skin my chicken breasts before cooking?
What can I serve with pecan chicken?
Can I oven bake the pecan chicken instead of frying?
What is the best way to crush the pecans?
Can I use chicken thighs or wings instead of breasts?
How can I make sure the pecan crust sticks to the chicken?
How do I know when the chicken is cooked?
My pecan crust often burns. How can I prevent this?
I can't eat eggs. Can I still make this dish?