Crunchy Pecan-Crusted Chicken with Honey Mustard and Apple Salad

There’s something irresistible about chicken with a crunchy, nutty topping. This recipe takes it to the next level: tender chicken cutlets are slathered in a creamy honey mustard sauce, then coated with a mixture of crushed pecans, panko and butter. As it bakes, the topping turns toasty and golden while the chicken stays juicy and flavorful.

On the side, we’ve got a bright and refreshing lemony apple salad with mixed greens-perfect for balancing the richness. And don’t forget the extra honey mustard sauce for dipping! This weeknight-worthy meal comes together in just 30 minutes.

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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) and adjust a rack to 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 of 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. Place the chicken on a lightly oiled baking sheet. Spread a thin layer of the honey mustard sauce over the top of each cutlet (reserve the rest for serving). Press the pecan mixture firmly onto the sauced tops; do not coat the undersides. Roast on the middle rack until the crust is golden brown and the chicken is cooked through, 15-20 minutes.
5. While the chicken roasts, 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.
6. Divide the chicken and salad among 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 horizontally to create thinner cutlets or pound them to an even thickness for faster, more even cooking.

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 a 350°F oven to restore crispness.

Can I make this recipe nut-free?

Yes, substitute the pecans with an equal amount of sunflower seeds or crushed pretzels for a nut-free crunch.