1 egg white
3/4 cup finely chopped pecans
3 tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1 tbsp. butter or margarine
1 tbsp. vegetable oil
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| CRISPY CHICKEN CUTLETS | ||
| Yields 4 servings | ||
| 4 boneless skinless chicken breast halves 1 egg white 3/4 cup finely chopped pecans 3 tbsp. all-purpose flour 1/4 tsp. salt 1/4 tsp. pepper 1 tbsp. butter or margarine 1 tbsp. vegetable oil |
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| Flatten chicken to 1/4-in. thickness. In a shallow bowl, lightly beat the egg white. In another shallow bowl combine the pecans, flour, salt and pepper. Dip chicken in egg white, then coat with the pecan mixture. In a large skillet, brown chicken in butter and oil over medium heat for 4-6 minutes on each side or until juices run clear. | ||