From Cook’s Country
2 large eggs
4 tsp dijon mustard
3 garlic cloves, minced
2 tsp dried tarragon
Salt and pepper
4 boneless, skinless chicken breasts, halved horizontally
2 c pecans
2 slices hearty white sandwich bread, torn in half
4 tsp cornstarch
1 tbsp dark brown sugar
1/8 tsp cinnamon
1 c vegetable oil
1. Adjust oven rack to middle position and heat oven to 250 degrees. Line rimmed baking sheet with wire rack. Whisk eggs, mustard, garlic, tarragon, 1/2 tsp salt, and 1/2 tsp pepper in large bowl. Add chicken, coat well, cover and plastic wrap, and refrigerate while preparing nut mixture.
2. Pulse pecans in food processor until finely chopped, with some pebble-sized pieces. Transfer to pie plate or shallow rimmed dish. Pulse bread in food processor until finely ground. Add bread crumbs to nuts and stir in cornstarch, brown sugar, 1/2 tsp pepper, 1/4 tsp salt, and cinnamon.
3. Working one at at time, remove cutlets from egg mixture, letting excess drip back into bowl. Thoroughly coat chicken with nut mixture, pressing on coating to help it adhere, and transfer to large plate.
4. Heat 1/2 c oil in large nonstick skillet over medium-high heat until shimmering. Place 4 cutlets in skillet and cook until golden brown on both sides, 3 to 4 minutes per side. Transfer chicken to rack on baking sheet and keep warm in oven. Discard oil and solids from skillet and repeat with remaining oil and cutlets. Season cutlets with salt and pepper and serve immediately.