Source: Chef Franklin Becker

Boneless chicken breast coated in pecans and lightly fried.

Servings

16 oz boneless skinless chicken breasts , butterflied and lightly pounded (4-4 oz. pieces)
0.5 cup chopped pecans , divided, 1/4 cup finely ground and 1/4 cup coarsely ground
1 eggs , beaten
4 egg whites , beaten
2 pinch black pepper , freshly ground, to taste
2 pinch salt , to taste (optional)
2 tbsp safflower oil (oil for frying)

1 Season the chicken with salt (optional) and freshly ground black pepper. Combine the eggs and egg whites in a bowl.
2 Dip the chicken into the finely chopped nuts and coat.
3 Next, dip the chicken into the beaten egg mixture, and then into the coarsely ground nuts, coating evenly.
4 Fry the chicken on medium heat until golden brown, approximately 4 minutes per side.
5 When removing the chicken, handle with care, and place on a paper towel to drain excess oil.
6 Season with salt (optional) and pepper to taste, and serve.

Filberts or blanched almonds can be substituted for the pecans.