Thanks Charlene, for this great Pecan crusted chicken recipe. Well, as far s the taste is concerned it was melting flesh with a crispy crust. This recipe has all the seasonings required for the cutlet, but I would prefer it putting inside the oven rather shallow frying it. Baking the cutlets will cut down on the oils as chicken, pecans have the essential fats, and it would cook the meat evenly saving upon the aroma of the cutlet. Moreover, baking would save your cooking time. However, I would like to bring a little change in the pre-breading of the chicken breasts. It would have been fine to marinade the chicken breasts in the egg whites before crusting them with breadcrumbs. Try it out and next time you will cut down time on frying chicken as the meat is tenderized and the flavors are fortified while marinating.
This cutlet is quite easy to make and will prove to be a wonderful appetizer with a sweet and sour sauce.
