Crunchy Pecan-Crusted Chicken with Honey Mustard and Apple Salad

If you love a crunchy, nutty topping on your chicken, this recipe is for you. Tender chicken cutlets are spread with a creamy honey mustard sauce, then coated with a mixture of crushed pecans, panko breadcrumbs and butter. Baked until golden and crispy, the crust adds incredible texture while the chicken stays juicy inside.

On the side, a bright lemony apple salad with mixed greens balances the richness. Extra honey mustard sauce is perfect for dipping. This quick and satisfying meal comes together in just 30 minutes-ideal for a special weeknight dinner.

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Ingredients

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) with a rack in the middle position. Wash and dry all produce. Finely chop the pecans or crush them in their bag using a heavy pan or rolling pin.
2. Place 1 tablespoon butter in a medium microwave-safe bowl. Microwave until melted, about 30 seconds. Let cool slightly, then stir in the chopped pecans, panko breadcrumbs, half of the fry seasoning, a drizzle of olive oil and a pinch of salt and pepper.
3. In a small bowl, combine the honey, Dijon mustard and mayonnaise to make the honey mustard sauce.
4. Pat the chicken cutlets dry with paper towels. Season both sides with the remaining fry seasoning, salt and pepper. Lightly oil a baking sheet and place the chicken on it. Spread a thin layer of the honey mustard sauce over the tops of the chicken (reserve the rest for serving). Press the pecan mixture firmly onto the sauced tops-no need to coat the undersides.
5. Roast the chicken on the middle rack until the crust is golden brown and the chicken is cooked through, 15-20 minutes. (The internal temperature should reach 165°F/74°C.)
6. While the chicken bakes, halve, core and thinly slice the apple. Quarter the lemon. In a large bowl, toss the mixed greens and apple slices with a generous drizzle of olive oil and as much lemon juice as you like. Season with salt and pepper.
7. Divide the chicken and salad between plates. Drizzle the chicken with the reserved honey mustard sauce. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

Can I make this recipe gluten-free?

Absolutely! Substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Ensure your fry seasoning and mustard are also gluten-free.

How do I store leftovers?

Store leftover chicken and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken in the oven or toaster oven to keep the crust crispy.