Sometimes the best recipes are born from a little kitchen scavenging, and this one is no exception! Picture me staring at some thin-sliced chicken breasts and a pantry that offered walnuts and panko breadcrumbs as my culinary muses. The result? A delightfully crunchy, nutty, and downright mouthwatering chicken dish. Inspired by fearless cooks like Julia Child (mistakes be damned!), this recipe is my take on pan-fried perfection. Let’s get to it!
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Walnut-Crusted Pan-Fried Chicken Breasts
Course: EntreeCuisine: SouthernA delightfully crunchy, nutty, and downright mouthwatering chicken dish. Inspired by fearless cooks like Julia Child.
Ingredients
- Chicken
1-2 packs of thin-sliced chicken breasts
1 small bag of walnuts
3 cups panko breadcrumbs
2 cups flour
3 eggs
1 tsp dried thyme
4 Tbsp milk
Salt (to taste)
Pepper (to taste)
Canola oil (enough to coat your skillet)
- Sauce
1 cup heavy cream
1 Tbsp Dijon mustard
1 tsp dried tarragon
Salt (to taste)
Pepper (to taste)
Directions
- Heat your skillet over medium heat (around 4-5 if your stovetop has numbers). Add enough canola oil to coat the pan with a little extra but don’t drown the chicken—you’re pan-frying, not deep-frying. Let the oil heat fully before adding any chicken, or you’ll end up with sad, soggy breading.
- Set Up Your Breading Station
You’ll need three wide bowls for the breading process: - Flour Bowl: Dump in the flour and season generously with salt and pepper. Bland food has no place here.
- Egg Bowl: Crack the eggs, add the milk, and whisk like you’re scrambling eggs. Season with—you guessed it—salt and pepper.
- Panko Bowl: Mix the panko with the crushed or chopped walnuts. (Chop coarsely for extra crunch or finer for a smoother texture—it’s your call.) Sprinkle in salt, pepper, and thyme for good measure.
- Prep the Chicken
Pat the chicken breasts dry with a paper towel. This step ensures your breading sticks and doesn’t get soggy. Dredge each piece in the flour first, shaking off any excess. Then, coat it in the egg mixture before moving on to the panko-walnut blend. Press the breading onto the chicken to make sure it’s fully covered. - Fry Time
Carefully place the chicken in the hot oil, 2-3 pieces at a time (don’t overcrowd the pan). Cook for about 4 minutes per side, adjusting the heat if needed to avoid burning the breading. Transfer the cooked chicken to a paper towel-lined plate to absorb excess oil.
Pro Tip: If your chicken isn’t fully cooked in the center, pop it in a 350°F oven for 10 minutes. Better safe than sorry! - Make the Sauce
While the chicken rests, whip up the sauce. In a small saucepan, heat the heavy cream over medium-low heat. Whisk in the Dijon mustard and tarragon, letting it simmer until it thickens slightly. Season to taste with salt and pepper. - Serve and Enjoy
Plate your walnut-crusted chicken alongside rice pilaf and a veggie like sautéed green beans. Drizzle the creamy Dijon sauce over the top, and you’ve got yourself a dinner that’s elegant yet easy.
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Why You’ll Love This Recipe
This dish is all about balance—crunchy, juicy chicken paired with a luscious sauce. Plus, the walnuts add a nutty twist that’s just different enough to feel fancy. And hey, if you want to mix it up, try pistachios or pecans instead of walnuts.
Let me know how yours turns out. And remember, as Julia Child would say, “Never apologize for your cooking mistakes—they’re just opportunities in disguise!”
Enjoy every bite! 🍽️