3/4 c. pecan pieces
3 tbsp. all purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1 lb. chicken cutlets
1 egg white
1 tbsp. butter
1 tbsp. vegetable oil

In food processor or blender, process nuts, flour, salt and pepper until nuts are finely chopped, not ground. Transfer mixture to wax paper. Flatten cutlets to 3/8 inch thickness. In medium bowl, beat egg white until slightly foamy. Dip cutlets in egg white, then dredge in nut mixture, patting coating firmly onto cutlets. In large skillet, saute cutlets in butter and oil until browned on both sides and cooked through, about 6 minutes per side. Makes 4 servings.