Pecan-Crusted Chicken Cutlets with Bacon

Name: Pecan-Crusted Chicken Cutlets with Bacon
Yield: Serves 4
Ingredients: 4 , boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat (see note); , Kosher salt (see note); 2 slices, bacon; 1 cup, coarsely chopped pecans; 2 tablespoons (1/4 stick), unsalted butter, cut into 2 pieces; 3 small, shallots, minced (about 5 tablespoons); 1 cup, panko (Japanese-style bread crumbs); 1 tablespoon, minced fresh parsley leaves; 1/8 teaspoon, cayenne pepper; 3 large, eggs; 2 teaspoons, Dijon mustard; 1/4 teaspoon, ground black pepper; 1 cup, unbleached all-purpose flour

Main Courses
Chicken

Appears in Cook's Illustrated January/February 2011

How do you get chicken cutlets with a rich, nutty crust? As it turns out, by holding back on the nuts.

SERVES 4

TIME 1½ hours

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