Georgia Pecan-Crusted Chicken with Corn Salsa

  • 40 minutes


    • 1 cup coarse fresh bread crumbs
    • 1 cup Georgia Pecan pieces
    • 1 teaspoon dried thyme
    • 1 egg white beaten
    • 1/4 teaspoon salt
    • 6 thin-sliced boneless skinless chicken cutlets
    • 6 tablespoons vegetable oil
    • 2/3 cup prepared salsa
    • 1/2 cup crisp-cooked corn
    • 1 tablespoon chopped fresh cilantro, plus more for garnish


  • In food processor, combine breadcrumbs, pecan pieces, and thyme; process until texture is medium-coarse.
  • Beat egg white and salt. Dip cutlets in egg mixture, then press into crumb mixture.
  • Heat two tablespoons oil in large skillet over medium heat. Add two cutlets and cook to brown one side – about 5 to 6 minutes. Turn and cook other side until brown and cooked through – about 5 minutes. Repeat with remaining cutlets and oil.
  • Meanwhile, combine salsa, corn, and cilantro. To serve, top individual cutlets with salsa and fresh cilantro, or cut crosswise into strips and arrange on platter, topped with salsa and garnished with fresh cilantro.

Nutrition information per serving – calories: 415 ; protein: 18g ; carbs: 11g; saturated fat: 5g; monounsaturated fat: 2g; polyunsaturated fat: 6g; cholesterol: 46mg; fiber: 2g; sodium: 287mg.