the eibls: Pecan-crusted Chicken Cutlets

This simple recipe comes courtesy of The Cook's Country Cookbook. I don't have much to say on this one, except that it tasted great and I was quite impressed with how well the pecans stuck to the chicken.

2 large eggs
4 tsp Dijon mustard
3 garlic cloves, minced
2 tsp tarragon
Salt and pepper
8 thin-cut boneless, skinless chicken cutlets (about 1 1/2 lb) (I created these cutlets by taking 3 chicken breasts, pounding them thin, and slicing them into strips)
2 c pecans
2 slices sandwich bread, torn into large pieces
4 tsp cornstarch
1 tbsp dark brown sugar
1/8 tsp ground cinnamon
1 c vegetable oil

Whisk eggs, mustard, garlic, tarragon, 1/2 tsp salt, and 1/2 tsp pepper in large bowl. Add chicken, coat well, cover with plastic wrap, and refrigerate while preparing the nut mixture.

Pulse pecans in food processor until finely chopped, and transfer to a pie plate or shallow rimmed dish. Pulse bread in food processor until finely ground. Add bread crumbs to nuts and stir in the cornstarch, brown sugar, 1/2 tsp pepper, 1/4 tsp salt, and cinnamon.

Working with one at a time, remove cutlets from egg mixture, letting excess drip back into bowl. Thoroughly coat the chicken with the nut mixture, pressing on coating to help it adhere, and transfer to large plate.

Heat 1/2 c oil in large nonstick skillet over medium-high heat until shimmering. Place 4 cutlets in skillet and cook until golden brown on both sides, 3-4 min. per side. Discard oils and solids from skillet and repeat with remaining cutlets.