Welcome to Tasty Tuesday hosted by Angie.
CRISPY PECAN CHICKEN CUTLETS
4 boneless, skinless chicken breasts
1 egg white
3/4 c finely chopped pecans
3 T flour
1/4 tsp salt
1/4 tsp peppr
1 T butter
1 T oil
Flatten chicken to 1/4" thickness. In a shallow bowl, lightly beat egg whites. In another combine pecans,flour, salt and pepper. Dip chicken in egg then coat. In a large skillet, brown chickent in butter and oil 4-6 minutes on each side or until juices run clear.
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