Pecan & Thyme Chicken Schnitzel


2 chicken breasts, butterflied
1 cup pecan nuts
2 tbsp. chopped thyme
salt & pepper
¼ cup flour
2 eggs
2 tbsp milk
gea butter, for frying

2 tbsp. bourbon
½ cup cream
1 tbsp. chopped chives
salt & pepper


In a food processor, blend pecan nuts to a breadcrumb consistency.

Transfer to a bowl together with the thyme, a pinch of salt and pepper. Mix well.

In another bowl, gently whisk eggs and milk.

In a third bowl, have flour ready for dusting.

Working one at a time, dust each piece of chicken with flour, dip into egg, then press into pecan mixture, making sure they are well coated.

Heat 2 tablespoons gea butter in a large non-stick frying pan over medium heat. Add chicken and cook in batches for 2-3 minutes on each side or until golden brown and cooked through.

For the sauce, combine all ingredients in a saucepan over a medium heat. As soon as sauce begins to boil, remove from heat immediately and pour over cooked chicken schnitzel. Serve.