Chicken with Mustard and Pecan Crust

This is a great way to do something a little different with chicken. It's super simple but tastes fantastic.

Serves: 2

Ingredients

2 Chicken cutlets

Olive Oil

1 Egg

1/2 Cup Flour

Salt and Pepper to taste

1 tsp Rosemary (Optional)

2 heaping tbsp mustard (Whatever type you like)

2 tbsp pecans crushed

1/2 cup Bread crumbs

Preparation

• Beat 1 egg in a bowl large enough to dip the cutlets in. Stir in mustard and set aside.
• Cover a small plate with the flour.
• Cover another small plate with the breadcrumbs. Add salt, pepper, pecans and rosemary.
• Rinse cutlets and pat down with paper towel. Pour a small amount of olive oil over the cutlet and rub so they're lightly covered. Drop on the flour plate until lightly covered with flour.
• Quickly dredge through the egg and mustard mixture and them move immediately to the bread crumb mixture and pat it down until well coated.
• Bake at 325 degrees for 30 minutes on a butter coated baking sheet. Coating should be light enough so that the chicken doesn't stick.