4 boneless-skinless chicken breasts (or so)
1 egg white
3/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/4 tsp salt
1/4 tsp pepper
1 tablespoon butter (or more)
1 tablespoon vegetable oil (or more)
1/4 cup dry sherry
1/3 cup honey
1/2 tsp salt
2 tbsp butter.
Pound and/or butterfly chicken to 1/4 inch thickness. In a shallow bowl, lightly beat egg white. In another shallow bowl, combine the pecans, flour, salt and pepper. Dip chicken in egg white, then in pecan mixture. Let stand for 5 minutes.
In a large skillet, melt butter with oil and heat until foam subsides. Brown chicken over medium heat for 4 minutes on each side. (You may have to cook them in batches--add another tablespoon of oil and butter first, and keep the finished ones warm in the oven.). Once all the cutlets are done remove them from the pan, but leave the pan on the stove
Add the sherry to the pan and stir for 30 seconds, then add the honey and salt and continue to cook for another 2-3 minutes. Add the butter and stir until it melts. Pour the sauce into a serving bowl and serve alongside the cutlets.