Pecan-Crusted Chicken Cutlet Triple Decker

Ingredients

• ⅔ cup pecan pieces
• ⅓ cup plain dry bread crumbs
• Salt and freshly ground pepper to taste
• 4 skinless, boneless chicken breast halves
• 2 large eggs, beaten
• Nonstick cooking spray
• 12 slices Pullman or other fresh bread
• ½ cup Creole aioli (see recipe)
• ½ cup onion jam (see recipe)
• 8 leaves arugula

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    409 calories; 18 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 27 grams protein; 110 milligrams cholesterol; 332 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 triple-decker sandwiches

Preparation

1. Preheat oven to 400 degrees. In a food processor, combine pecan pieces, bread crumbs, salt and pepper. Dip cutlets into beaten egg, then coat with bread crumbs.
2. Cover a baking sheet with parchment paper. Spray. Place breaded cutlets on top. Bake until golden, about 15 minutes. Remove and set aside at room temperature.
3. Assemble the sandwich: Spread about 1 1/2 tablespoons creole aioli on a slice of bread. Cut 1 chicken cutlet diagonally into 4 wide, thin slices. Place 2 slices on the aioli and spread with about 1 tablespoon of onion jam. Cover with a second slice of bread. Top with remaining 2 slices of chicken, 2 leaves of arugula and a third slice of bread. Repeat.

30 minutes