Serves 6 - 8
2- Boneless, skinless chicken breasts halves- 6 to 8 ounces
2 large eggs
2 teaspoons cornstarch
1 Tablespoon fresh lemon juice
⅓ pound Pecan NutCrustersTM Coating mix
Trim the chicken breasts and pound out until double in size(*). Cut each breast in half making a total of 4 portions. Break eggs into a shallow baking dish, whisk slightly then blend in cornstarch and lemon juice until well mixed and smooth. Empty Pecan NutCrustersTM Coating mix into a foil pie tin, Dip each chicken portion into the egg mixture, then into NutCrustersTM Coating mix, patting the NutCrustersTM Coating mix mixture lightly onto the chicken. Let the chicken breasts rest on a baking rack for ten minutes so the nut breading will "set."
Carefully fry in canola oil @ 350degrees until browned, this takes about 3-4 minutes on each side. Remove from frying oil and let drain slightly on paper towels before serving.
* Chef's note: An easy way to do this is to put them in a plastic storage bag and flatten with a kitchen mallet. An electric skillet works fine for this recipe.)