Pecan-Crusted Chicken with Apple-Celery Salad
Crispy Pecan-Crusted Chicken meets a bright and crunchy apple-celery salad in this flavor-packed dinner. With sweet dates, nutty Manchego cheese, and a punchy Dijon dressing, it's a delicious balance of savory, sweet, and tangy flavors.
Servings: 4
Equipment
- Mixing bowls
- 12-inch skillet
Ingredients
Pecan-Crusted Chicken
- 1 1/2 lbs. boneless, skinless chicken breasts (~8 ounces each)
- 1 1/4 tsp. kosher salt, divided
- 1/2 tsp. cracked black pepper
- 1 cup pecan halves
- 1/3 cup all-purpose flour
- 2 eggs
- 3/4 cup Panko breadcrumbs
- 1 tsp. paprika
- 1 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/4 cup olive oil or avocado oil for cooking
Apple-Celery Salad
- 1 medium-large (6 to 8 oz.) Honeycrisp apple, shaved or very thinly sliced (I use a mandoline)
- 2 ribs celery, very thinly sliced on the bias
- 1/2 cup coarsely chopped fresh parsley
- 1/2 cup shaved Manchego cheese (sub Parmesan)
- 4 dates, pitted and thinly sliced
Dijon Dressing
- 2 Tbsp. sherry vinegar
- 1 Tbsp. maple syrup
- 2 tsp. Dijon mustard
- 1 tsp. whole-grain mustard
- 1/3 cup extra-virgin olive oil
- Kosher salt and black pepper to taste
Instructions
- Step 1: Prep Chicken. Pat the chicken breasts dry with a paper towel, then carefully slice each in half horizontally to form two thin cutlets. Using a meat mallet or a rolling pin, pound each piece until no more than ⅓-inch thick. Season the chicken evenly with ~3/4 tsp. kosher salt and 1/2 tsp. black pepper.
- Step 2: Chop or Blitz Pecans. Finely chop the pecans by hand, pulse in a food processor, or place in a gallon-size zip-top bag and crush with a rolling pin. Aim for small, evenly-sized pieces that resemble coarse crumbs, being careful not to crush them into a fine powder.Step 3: Setup Dredging Stations. Place the flour in a shallow bowl or rimmed plate. Crack the eggs into a second bowl and whisk them with a fork. In a third bowl, combine the pecan crumbs, Panko, paprika, onion powder, garlic powder, and 1/2 tsp. kosher salt.
- Step 4: Mix Dijon Dressing. Combine vinegar, maple syrup, and mustards in a small mixing bowl; mix well. Gradually stream in olive oil, whisking constantly, until emulsified. Season to taste with salt and pepper, and set aside.
- Step 5: Bread Chicken. Working one at a time, dip the chicken breasts into the flour, shaking off any excess, then into the egg mixture, then the pecan-panko mixture, pressing to adhere. Place the chicken breasts on a baking sheet until ready to cook.
- Step 6: Prepare Apple-Celery Salad. In a large mixing bowl, combine shaved apple, celery, cheese, parsley, and dates. Add half of the Dijon Dressing and toss to combine. Season to taste with kosher salt and black pepper.
- Step 7: Cook Chicken. Heat ~1/4 cup olive oil or avocado oil in a large (12-inch) skillet over medium-high. When the oil is hot (it should sizzle immediately if you drop a bread crumb into the pan), carefully place 2 to 3 cutlets in the pan. Lower the heat to medium and cook about 3 minutes per side, until golden-brown and cooked through.Transfer to a wire rack and sprinkle with flaky salt, if desired. Repeat with the remaining cutlets, adjusting the heat as necessary. *Pecans contain natural oils and can brown quickly, so keep the skillet over medium heat to avoid burning. The chicken should reach an internal temperature of 165ºF.
- Serve each chicken cutlet topped with apple-celery salad and a drizzle of remaining Dijon dressing.
Notes
- Serving suggestion: Serve the chicken and salad over a bed of wild rice or cooked farro for an even heartier, more filling fall dinner.
- Make it gluten free. Use a 1:1 gluten free all-purpose flour and swap the Panko for gluten free breadcrumbs.
- Avoid overcrowding the pan. Cook the chicken in batches, leaving enough space in between each piece, to achieve evenly browned crust. Avoid moving or flipping too early.
- Store leftover chicken, apple-celery salad, and dressing separately to maintain the best textures. Refrigerate for up to 3 days. Rewarm chicken in a skillet over medium-low heat or a 325ºF oven until heated through before topping with salad and dressing.