Pecan-Crusted Chicken Cutlets

Ingredients

�?nbsp; 1/4 cup (50 mL) all-purpose flour �?nbsp; 1/2 tsp (2 mL) each salt and pepper �?nbsp; 1 egg �?nbsp; 1/4 cup (50 mL) milk �?nbsp; 1-1/4 cups (300 mL) finely chopped pecans �?nbsp; 4 small boneless skinless chicken breasts (about 4 oz/125 g each) �?nbsp; 2 tbsp (25 mL) vegetable oil �?nbsp; 1-1/4 cups (300 mL) sodium-reduced chicken stock �?nbsp; 2 tbsp (25 mL) Dijon mustard �?nbsp; 2 tsp (10 mL) chopped fresh parsley �?nbsp; 2 tsp (10 mL) each butter and liquid honey

Preparation

In shallow bowl, whisk together flour and half each of the salt and pepper. In separate bowl, whisk egg with milk. Pour pecans into third bowl. Slice chicken in half horizontally to make 8 cutlets; sprinkle with remaining salt and pepper. Dip cut side of chicken into flour mixture; dip into egg mixture then pecans. Set aside. In large skillet, heat 1 tbsp (15 mL) of the oil over medium- low heat; fry half of the chicken, pecan side down, until pecans begin to darken and crisp, about 2 minutes. Turn and fry until chicken is no longer pink inside, about 4 minutes. Transfer to platter. Cover and keep warm. Repeat with remaining oil and chicken. Drain any fat from skillet. Add chicken stock and bring to boil, scraping up brown bits from bottom of pan. Boil until reduced to about 1/2 cup (125 mL), about 5 minutes. Whisk in mustard, parsley, butter and honey. Serve with chicken.