By Victoria Hart Glavin of Tiny New York Kitchen
I had some leftover cashews and thought they would make a nice fried chicken crust. These chicken breasts turned out absolutely delicious.
- 1/2 Cup Unbleached Flour
- 1 Cup Finely Chopped Cashews
- 1/2 Cup Panko Breadcrumbs
- 2 Beaten Eggs
- 2 Tablespoons Milk
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 2 Large Chicken Breasts
- Olive Oil For Frying
In a plastic bag combine flour, kosher salt and pepper. Add chicken breasts, shaking to coat. In a medium-size bowl combine beaten eggs and milk. In a separate medium-size bowl combine breadcrumbs and chopped cashews. Remove chicken breast and coat in egg mixture and then in cashew mixture. In a large-size heavy skillet heat 1/4 to 1/2 inch olive oil over a medium-high heat until hot enough to sizzle a drop of water. Reduce heat. Add coated chicken to skillet making sure not to crowd skillet. Cook, uncovered, over medium heat for 15 minutes, turning to brown evenly. Reduce heat and cover tightly with a lid. Cook for 15 minutes. Uncover and cook for 10 minutes more or until chicken is no longer pink (170 degrees). Remove from skillet and drain on paper towels. Transfer chicken to serving platter and serve warm. Serves 2
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.