3/4-1 1/2cupsFINELY chopped pecans cutlets use less than breasts
1large egg lightly beaten
3tablespoonsolive oil or coconut oil
For chicken breasts: preheat oven to 350 degrees
Sprinkle chicken with salt and pepper.
Place pecans in a shallow bowl and egg in an additional shallow bowl.
Dip chicken in egg and then into pecans, pressing firmly to adhere. If pecans are too large they will not adhere properly.
Cook chicken in hot oil in a large nonstick skillet over medium-high heat.
For chicken breasts: cook until exterior is nicely browned and then transfer to cookie sheet in oven. Cook until flesh is white and any juices run clear (165 internal temperature) this took 10 minutes for me.
For cutlets: cook until done, approximately 2-3 minutes per side.