Pecan-Crusted Chicken Cutlet Triple Decker

By MooK

Ingredients

• 2/3 cup pecan pieces
• 1/3 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
• .
• 4 garlic cloves
• 2 teaspoons olive oil
• 1 cup mayonnaise
• 2 teaspoons harissa (available from specialty food markets)
• 1 1/2 tablespoons pommery or other whole-grain mustard
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon allspice
• 1 1/2 tablespoons minced parsley
• 1 teaspoon sherry vinegar
• .
• 2 tablespoons extra virgin olive oil
• 1 pound red onions, thinly sliced
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/4 cup balsamic vinegar

Preparation

Step 1

Creole Aioli
Preheat oven to 350 degrees. Take a piece of aluminum foil about 12 inches long and fold it in half. Place the garlic in the center, and drizzle with olive oil. Fold the foil around the cloves to form a sealed packet. Roast the packet until the cloves are soft and a deep brown color, about 20 minutes. Mash the cooked cloves to a smooth paste. (If you wish to make extra garlic paste, it can be stored in a jar, covered with oil and refrigerated, for about a week.)

In a small mixing bowl, combine 1 teaspoon garlic paste with the remaining ingredients. Mix well. Store refrigerated.

Onion Jam

Heat oil in a large skillet over a medium flame. Add onion, and sauté, stirring, until it is wilted and transparent. Sprinkle with sugar, salt and balsamic vinegar.

Sauté, stirring occasionally, until onion is soft and a deep brown color, 15 to 20 minutes. If necessary, add a little water to keep onion moist. Use at room temperature.

Chicken

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.

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.

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.