Cashew-Crusted Chicken or Tofu

1. 1
   prep · ~5 min

   Pound the chicken to even thickness.

   Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound to an even ½-inch thickness. This ensures quick, even cooking and keeps the chicken juicy.

   TIPEven thickness is the secret to juicy breast meat — if it's thicker in places, the edges will dry out before the center is done.
2. 2
   prep · ~3 min

   Set up the breading station.

   1.In the first shallow bowl, mix all-purpose flour with a pinch of salt and a pinch of black pepper.

   2.In the second shallow bowl, beat the eggs until smooth.

   3.In the third shallow bowl, combine finely chopped cashews, panko breadcrumbs, garlic powder, smoked paprika, remaining salt, and a pinch of black pepper.

   TIPPulse cashews in short bursts — you want fine crumbs, not cashew butter. If a few slightly larger pieces remain, that adds nice texture.
3. 3
   assemble · ~5 min

   Coat the chicken breasts.

   1.Pat each chicken breast dry with paper towels.

   2.Dredge one breast in the flour mixture, shaking off excess.

   3.Dip it into the beaten egg, letting excess drip off.

   4.Press it firmly into the cashew-panko mixture, coating both sides well and patting the crumbs on to adhere.

   TIPUse one hand for dry ingredients and the other for wet — it keeps your fingers from turning into breaded gloves.
4. 4
   fry · ~10 min

   Pan-fry the chicken.

   1.Heat 4 tablespoons of oil in a large skillet over medium heat until shimmering but not smoking.

   2.Carefully place the coated chicken breasts in the skillet without overcrowding.

   3.Cook for 4-5 minutes on the first side until the cashew crust is deep golden brown.

   4.Flip gently and cook for another 4-5 minutes on the second side until chicken is cooked through.

   TIPKeep the heat at medium — the cashews contain natural oils that can burn if the heat is too high. A golden brown crust means perfect, not burnt.
5. 5
   rest · ~4 min

   Rest the chicken briefly.

   Transfer the cooked chicken breasts to a wire rack or paper-towel-lined plate. Let them rest for 3-4 minutes so the juices redistribute and the crust sets firm.

   TIPDon't skip the resting step — cutting into the chicken immediately will let the juices run out, leaving you with dry meat.
6. 6
   serve

   Serve with lemon wedges.

   Plate each chicken breast whole or slice it diagonally to show the golden crust. Serve with fresh lemon wedges on the side for squeezing over the top.

   TIPA quick squeeze of lemon right before eating brightens the rich nutty flavor of the cashew crust.

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