Pecan & Parmesan Crusted Chicken

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes

This recipe was made using the Braun MultiQuick 7 Hand blender with its 1.5-cup chopper and whisk attachments.


  • 1 ½ oz. (45 g) piece Parmesan cheese
  • ½ cup toasted pecans
  • ¼ cup plain bread crumbs
  • 1 large egg
  • ¼ cup flour
  • 1 lb. (450 g) thin chicken cutlets, about 1/8-1/4-inch thick
  • Olive or vegetable oil

  1. Place the cheese and toasted pecans into the Braun MultiQuick 7 1.5-cup chopper, and using the suitable hand blender pulse about 12 times until it forms a course mixture.  Add to a shallow bowl and stir in bread crumbs.
  2. In a separate bowl, add the egg and whisk on high speed using the Braun MultiQuick 7 whisk attachment.
  3. In a third bowl place the flour. 
  4. Take one chicken cutlet and dip into the flour.  Next, take the floured chicken and place into the egg.  Finally, dip into pecan mixture and coat the chicken. Place onto a plate and repeat with all of the chicken cutlets.
  5. Heat a large non-stick skillet with olive oil until hot.  Add and fry the chicken for 2-4 minutes per side or until golden brown.  Serve with a side salad. 

Note:  For a healthier option, line a pan with aluminum foil and spray with cooking spray.  Place breaded chicken cutlets on the pan and spray the top of each cutlet with cooking spray. Bake in a 190°C oven for 20 minutes, flipping halfway through.

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