Ah, smashing out chicken breasts until their nice and thin is not only therapeutic, but one of the ways you can make them moist and succulent. I’ve always enjoyed the taste of nuts with proteins and the crunch factor is a nice addition.
1Combine flour with 1/2 tsp. salt and 1/2 tsp. pepper on a plate.
2Whisk together milk, sour cream, and dijon mustard in a shallow bowl.
3Process pecans until mealy. Combine with panko and dry mustard on a plate.
4Lay breasts out flat and cut each in half diagonally. Place between wax paper on bottom and plastic wrap on top and pound evenly to a 1/4 inch thickness.
5Dredge each breast through the flour mixture, shaking off excess. Dip in milk mixture then lay in pecan mixture to coat evenly.
6Heat oil and butter in large skillet over medium heat. Place breasts in skillet without crowding and saute until nuts are lightly browned, about 3-4 minutes. Turn carefully and finish cooking 1-2 minutes.