Ingredients
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2 egg whites
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2 teaspoons cornstarch
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1/2 lemon, juice of
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1 cup coarse dry breadcrumbs
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1 tablespoon fresh parsley
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1/4 teaspoon ground black pepper
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1 lemon, zest of, minced
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3/4 cup finely chopped pecans
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1/2 teaspoon dried oregano
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1/2 teaspoon dried thyme
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1/2 teaspoon paprika
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1/4 teaspoon cayenne
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1 teaspoon kosher salt
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2 -3 boneless skinless chicken breast halves (6-8 ounce)
Instructions
- Prepare chicken breasts into cutlets, cutting into thirds and gently pounding to an even thickness of 1/2 inch (easier and cleaner if done between two layers of plastic wrap).
- Blend egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside.
- Combine bread crumbs, parsley, salt, pepper, zest, pecans, and seasonings in another wide shallow dish.
- Crust chicken breasts by dipping both sides of prepared chicken into egg white mixture. Then applying crumbs to both sides, patting them on as much as possible. Transfer to a cookie rack to air-dry on both sides for 20-30 minutes. (This will set crust so it will stay on chicken and crisp up nicely).
- Sauté chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp on bottom. Turn carefully with a spatula and transfer the skillet to the oven to finish cooking. This should take about 8 more minutes. Don't overcook, you don't want it to dry out.