Last week, when we were doing cornmeal and I made the corn muffins, I was craving Southern comfort food. I decided to do a different spin on a traditional country fried chicken with cream gravy.  I used chicken cutlets and breaded them with ground pecans and panko breadcrumbs mixed together.  Then, I made a cream gravy, but added chopped pecans to it at the end.  The result was a nice twist on a Southern classic.  Try it tonight!


4 chicken cutlets
All-purpose flour
1 egg whisked with a splash of milk
2 handfuls of pecans, ground (grind in blender or food processor)
2 handfuls of panko breadcrumbs
Salt and pepper
Canola oil

For the gravy:

2 Tablespoons of drippings and oil from the cooked chicken
2 Tablespoons flour
¾ cup chicken stock
¾ cup milk
Salt and pepper to taste
2 handfuls of pecans, coarsely chopped
Put about ½ inch of oil in a skillet and heat over medium high heat.  Get out three bowls and set up an assembly line: in one bowl, put some all-purpose flour, in the next put the egg whisked with a splash of milk, and in the third put the pecans and panko mixed together.  Salt and pepper both sides of the chicken.  When the oil spits after a drop of water is put in it, it’s hot enough.  Dredge the chicken cutlets in the flour, then dip in the egg mixture, then dredge in the pecan mixture.  Fry them in the hot oil for about 5-7 minutes per side (depends on the thickness of the chicken), until they are golden and cooked through.  Remember, when in doubt, use a meat thermometer!!
To make the gravy, pour off all but 2 tablespoons of the drippings.  Whisk in the flour, and cook over medium high heat for about 2 minutes, whisking constantly.  Whisk in the stock and milk and let come to a bubble, then turn down the heat.  Simmer until thickened to the consistency you prefer.  Season to taste with salt and pepper and stir in the chopped pecans.  Serve the chicken cutlets covered with gravy.

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