Recipes:
# Crunchy-Coated Fried Chicken
## INGREDIENTS
1 1/2 pounds skinless, boneless chicken breasts
2 tablespoons vegetable oil
2 eggs
1 1/2 tablespoons Dijon mustard
3/4 pound pecans, finely crushed
SERVES 6
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## Make Ahead
You can pound the chicken and prepare the egg dip up to 2 hours ahead. Refrigerate until ready to proceed.
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## VARIATION
For an Oriental twist, use Chinese mustard and 1 tablespoon soy sauce in the egg dip and crushed cashews instead of pecans.
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### 1
Pound chicken to 1/4-inch thickness with a meat mallet. Heat oil in a large nonstick skillet over medium-high heat.
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### 2
Beat eggs and mustard in a medium bowl with a fork. Spread pecans on a plate.
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### 3
Dip chicken in egg mixture; coat with pecans.
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### 4
Add chicken to skillet; cook for 5 minutes. Turn; cook until juices run clear when meat is pierced with a knife, about 5 minutes longer.
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## Make It Quicker
• Use a paper plate for the crushed nuts, then just throw it away for a super-fast cleanup.
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