2 tbsp. vegetable oil
2 eggs
1-1/2 tbsp. Dijon mustard
3/4 lb. pecans, finely crushed
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| CRUNCHY-COATED FRIED CHICKEN | ||
| Yields 6 | ||
| 1-1/2 lbs. skinless, boneless chicken breasts 2 tbsp. vegetable oil 2 eggs 1-1/2 tbsp. Dijon mustard 3/4 lb. pecans, finely crushed |
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| Pound chicken to 1/4-in. thickness with a meat mallet. Heat oil in a large non-stick skillet over medium-high heat. Beat eggs and mustard in a medium bowl with a fork. Spread pecans on a plate. Dip chicken in egg mixture; coat with pecans. Add chicken to skillet; cook for 5 minutes. Turn; cook until juices run clear when meat is pierced with a knife, about 5 minutes longer. | ||