Chef Scott's Pecan Crusted Boneless Chicken Breast


4 - Boneless chickenbreast

3 -{}cups of pankobread crumbs

1 - chopped Pecans

1 - cup all-purpose flour(reserve 1/2 cup)

1 - tbs kosher salt

1 - tsp{}coarse blackpepper

2 - whole eggs

1/2 -{}cup of water

1 - cup of cooking oil


Mix pecans , panko, flourand salt/pepper together in a bowl

Make egg wash with eggs& water in another bowl

Place the 1/2 up ofreserved flour in another bowl

Season Chicken Breastwith salt & pepper and place in the plain flour, then lay in egg wash, thenlay on the pecan/panko mixture

In a med. saute pan -heat oil on med. heat and SLOWLY place chicken in pan

Then cook until goldenbrown or internal temp of 165.


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