A delightful twist on a classic chicken dish, featuring a crunchy pecan crust and a sweet and tangy honey mustard sauce.
Mix the flour, half the salt, and half the pepper in a shallow bowl.
Ensure the flour is evenly seasoned for consistent flavor.
In another bowl, whisk together the egg and milk until combined.
Whisk thoroughly to ensure the mixture is smooth.
Place the chopped pecans in a third bowl.
Use finely chopped pecans for better adherence to the chicken.
Season the chicken cutlets with the remaining salt and pepper.
Season both sides of the chicken evenly.
Coat each chicken cutlet first in the flour mixture, then in the egg wash, and finally in the pecans, pressing gently to adhere.
Ensure the pecans cover the chicken completely for a uniform crust.
Heat 1 tablespoon of oil in a large skillet over medium heat. Cook the chicken cutlets, pecan side down, for 2 minutes until golden. Flip and cook for another 4 minutes until fully cooked. Keep warm.
Cook in batches if necessary to avoid overcrowding the skillet.
In the same skillet, add the chicken broth and bring to a boil, scraping up any browned bits. Simmer until reduced by half.
Reducing the broth concentrates its flavor.
Stir in the Dijon mustard, butter, honey, and parsley. Cook until the butter is melted and the sauce is smooth.
Adjust the seasoning of the sauce to taste.
Serve the chicken cutlets drizzled with the sauce. Garnish with additional parsley if desired.
Serve immediately for the best texture and flavor.
