Macadamia Nut-Crusted Chicken Cutlets with Wilted Spinach- Pineapple Salad

Published February 1, 2005.

Why this recipe works:

When leafy greens are paired with sautéed chicken, a simple salad becomes a satisfying, one-dish meal. We wanted to create an easy recipe for such a dish, and thought incorporating nuts in the coating of the chicken would make for a heartier, more elegant meal.

We started by pounding… read more

When leafy greens are paired with sautéed chicken, a simple salad becomes a satisfying, one-dish meal. We wanted to create an easy recipe for such a dish, and thought incorporating nuts in the coating of the chicken would make for a heartier, more elegant meal.

We started by pounding store-bought chicken breasts to the same thickness to ensure that they would cook evenly. Ground macadamia paired with panko (Japanese-style bread crumbs) created a rich-tasting crust that was both light and crisp. After dipping the chicken breasts in eggs and the nut and panko mixture, we let them sit for a few minutes so the coating could set. Much like regular breaded chicken, the breasts had to be pan-fried in a fair amount of oil. Pan-frying can make a mess in a traditional skillet, so we used a nonstick pan. To make a quick salad with bright flavors, we heated pineapple chunks to create a dressing in the skillet, then used the hot dressing to wilt the spinach.

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Serves 4

If starting with chicken breasts, follow instructions below. Buy peeled and cored pineapple at the supermarket to save time. Round out the meal with white rice.

Ingredients

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