Pecan Chicken Cutlets

4 large chicken breast (boneless skinless) cut into thirdsĀ (Learn How)
2 cup(s) flour (all-purpose) seasoned with salt and pepper
4 eggs
1 cup(s) buttermilk
1 tablespoon(s) Dijon mustard
1 cup(s) pecans
1 cup(s) panko bread crumbs
1 tablespoon(s) parsley (flat leaf) finely chopped
1 tablespoon(s) thyme finely chopped
1 pinch salt and pepper to taste
1 cup(s) olive oil divided
Cut the chicken breasts into thirds (on the bias) so that they are the same thickness.
Toss the chicken with the seasoned flour in a large bowl.
In a separate, medium bowl, whisk together the eggs, buttermilk and Dijon.
In a food processor, grind the pecans until they are the size of rock salt.
Mix the pecans, panko, herbs and seasoning in a bowl.
Place 1/3 of the pecan mixture at a time into a shallow baking dish. The mixture will clump together if all is used.
Start the breading procedure by shaking the excess flour off of a piece of chicken and drop it into the buttermilk mixture.
Place the chicken into the pecan mixture, pressing the pecans into the chicken. Set aside on a sheet pan.
Repeat the procedure with the remaining chicken, adding more pecan mixture to the dish when needed.
Heat a large saute pan to medium-high and then add some of the olive oil. Add the chicken and reduce the heat to medium.
Saute the chicken, in batches, until golden.
Reheat the chicken in the oven if necessary.