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Buttermilk Pecan Chicken
Prep Time:
10 minutes
Cook Time:
10 minutes
4 servings

1 pound chicken breasts for milanesa, cut 1/4-inch thick

3/4 cup H-E-B low fat buttermilk

1 H-E-B egg

2 tablespoons oil

1 tablespoon H-E-B butter

3/4 cup dry breadcrumbs

2 teaspoons Morton & Bassett paprika

1 teaspoon salt

1 teaspoon black pepper

1/2 cup pecans, finely chopped


Whisk buttermilk with egg in a shallow bowl. Combine breading ingredie
nts on a separate plate or sheet of wax paper.
Dip chicken in buttermilk mixture, then place in breading; turn to coa
t both sides.
Heat oil and butter in a large nonstick skillet over medium-high heat;
tilt skillet to coat bottom. Add chicken and cook 3 to 5 minutes per
side or until browned and crusty.
Remove from skillet when internal temperature of chicken reaches 165 d
egrees. Serve immediately

Nutritional Information

No Nutritional Information Available


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