Pecan-Crusted Chicken Cutlet Triple Decker
Updated September 10, 2015
- Total Time
- 30 minutes
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Ingredients
⅔ cup pecan pieces
⅓ cup plain dry bread crumbs
Salt and freshly ground pepper to taste
4 skinless, boneless chicken breast halves
2 large eggs, beaten
Nonstick cooking spray
12 slices Pullman or other fresh bread
½ cup Creole Aioli (see recipe)
½ cup Onion Jam (see recipe)
8 leaves arugula
Nutritional analysis per serving
80 grams carbs; 303 milligrams cholesterol; 1118 calories; 19 grams monosaturated fat; 22 grams polyunsaturated fat; 8 grams saturated fat; 53 grams fat; 6 grams fiber; 1140 milligrams sodium; 77 grams protein; 26 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees. In a food processor, combine pecan pieces, bread crumbs, salt and pepper. Dip cutlets into beaten egg, then coat with bread crumbs.
- Step 2
Cover a baking sheet with parchment paper. Spray. Place breaded cutlets on top. Bake until golden, about 15 minutes. Remove and set aside at room temperature.
- Step 3
Assemble the sandwich: Spread about 1 ½ tablespoons creole aioli on a slice of bread. Cut 1 chicken cutlet diagonally into 4 wide, thin slices. Place 2 slices on the aioli and spread with about 1 tablespoon of onion jam. Cover with a second slice of bread. Top with remaining 2 slices of chicken, 2 leaves of arugula and a third slice of bread. Repeat.
Private Notes