Pecan-Crusted Chicken with Apple-Celery Salad

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts
• 1 1/4 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 cup pecan halves
• 1/3 cup all-purpose flour
• 2 eggs
• 3/4 cup panko breadcrumbs
• 1 tsp paprika
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 cup olive oil or avocado oil, for frying
• 1 medium-large Honeycrisp apple (6 to 8 oz), shaved or very thinly sliced
• 2 celery ribs, very thinly sliced on the bias
• 1/2 cup coarsely chopped fresh parsley
• 1/2 cup shaved Manchego (or Parmesan)
• 4 dates, pitted and thinly sliced
• 2 tbsp sherry vinegar
• 1 tbsp maple syrup
• 2 tsp Dijon mustard
• 1 tsp whole-grain mustard
• 1/3 cup extra-virgin olive oil

Instructions

1. 1

   Pat the chicken dry, slice each breast in half horizontally into two thin cutlets, and pound to no more than 1/3 inch thick. Season with about 3/4 tsp kosher salt and the black pepper.

2. 2

   Finely chop the pecans, or pulse them in a food processor, into coarse crumbs, stopping before they turn to powder.

3. 3

   Set up three shallow bowls: flour in one, beaten eggs in the second, and the pecan crumbs mixed with the panko, paprika, onion powder, garlic powder and remaining 1/2 tsp salt in the third.

4. 4

   For the dressing, mix the vinegar, maple syrup and both mustards, then slowly whisk in the olive oil until emulsified. Season with salt and pepper.

5. 5

   Dredge the cutlets one at a time in flour, then egg, then the pecan-panko mixture, pressing firmly so the coating sticks. Set them on a baking sheet.

6. 6

   Toss the apple, celery, cheese, parsley and dates with half of the dressing and season with salt and pepper. Save the rest of the dressing for serving.

7. 7

   Heat the oil in a 12-inch skillet over medium-high until a breadcrumb sizzles on contact. Add 2 or 3 cutlets, lower the heat to medium, and cook about 3 minutes per side until golden and the chicken reaches 165°F. Move to a wire rack and sprinkle with flaky salt if you like. Repeat with the rest.

   6 min
8. 8

   Top each cutlet with the apple-celery salad and drizzle with the remaining dressing.