How to make it

  • In a medium bowl, combine chicken and buttermilk. In a small bowl, stir together the mayonnaise and pickled jalapeno chiles.
  • In a shallow bowl, combine the pecans and bread crumbs. Working with one piece at a time, remove chicken from buttermilk, letting the excess drip off, and coat with the pecan mixture.
  • In a large skillet, heat the EVOO over medium heat. Add the cutlets and cook, turning once, until golden-brown, about 2 minutes on each side. Drain on paper towels.
  • Spread the jalapeno mayonnaise on the cut sides of each kaiser roll. Assemble sandwiches with the chicken, peach and lettuce.
  • Serve with steak fries.
  • **recipe and photograph from "Every Day with Rachael Ray" magazine**

Reviews & Comments 1

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    " It was excellent "
    jett2whit ate it and said...
    sounds tasty & different!
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