It’s been a while. This is a delicious, fast and easy chicken recipe from a recent issue of Cook’s Country. It can be cut in half for two people.
Pulse pecans in food processor until finely chopped. Transfer to a pie plate. Pulse bread until finely ground. Add to nuts and stir in cornstarch, brown sugar, 1/2 tsp. pepper, 1/4 tsp. salt, and cinnamon.
Whisk eggs, mustard, garlic, tarragon, 1/2 tsp. salt, and 1/2 tsp. pepper in large bowl. Halve breasts horizontally. Add chicken; coat well.
Remove cutlets, one at a time, and thoroughly coat with nut mixture.
Heat 1/2 c. oil and brown cutlets 3 to 4 minutes per side until golden brown. Keep warm and repeat with remaining cutlets adding more oil if necessary.