Chef Thomas Clay, The Cabbage Patch Restaurant, Snohomish
4 6-ounce skinless chicken breast halves
1/4 cup milk
1 cup panko bread crumbs
1 cup pecans, finely chopped, plus extra for garnish
1 cup flour
1/4 cup vegetable oil (corn, peanut, or olive oil)
chopped parsley for garnish
Honey Mustard Sauce
1/2 cup mayonnaise
1/4 cup stone ground mustard
1 tablespoon whole milk
1 tablespoon sweet rice wine vinegar
2 tablespoons honey
For honey mustard sauce, place all ingredients for the sauce in a cold saucepan in order, stirring to combine. Heat to medium; do not boil, or sauce will separate. When warm, about 150 degrees, remove from heat.
Trim chicken breasts. Place in a thick plastic bag and pound out lightly to an even thickness, skin side down at first.
Combine panko and pecans in an 8-inch square baking pan or a pie plate and mix together well. In a separate pie plate or bowl, whisk egg and milk together to make an egg wash. Place flour in a separate medium bowl.
Dredge chicken in the flour first, then dip thoroughly in the egg wash, and finish with the panko-pecan coating. Press chicken down on both sides to cover completely.
Heat oil to medium in a large (12 inch) frying pan. When oil is at 160 degrees (water drops should pop), add prepared chicken and cook for 4 to 5 minutes on each side, until coating is mahogany brown.
When chicken is ready, place on plates and top with honey mustard sauce. Garnish with a sprinkle of chopped pecans and parsley. Serve with mashed potatoes and steamed vegetables.