Buttermilk Pecan Chicken - cooking recipe

Ingredients

1 lb. Chicken Breasts for Milanesa, cut 1/4 inch thick
3/4 c. low-fat buttermilk
1 egg
2 Tbsp. oil
1 Tbsp. butter
1 3/4 c. dry breadcrumbs
2 tsp. Morton & Bassett Paprika
1 tsp. salt
1 tsp. black pepper
1/2 c. pecans, finely chopped

Preparation

Whisk buttermilk with egg in a shallow bowl.
Combine breadcrumbs, paprika, salt, pepper and pecans on a separate plate or sheet of wax paper.
Dip chicken in buttermilk mixture, then place in breading; turn to coat both sides.
Heat oil and butter in a large non-stick skillet over medium-high heat; tilt skillet to coat bottom.
Add chicken and cook 3 to 5 minutes per side or until browned and crusty.
Remove from skillet when internal temperature of chicken reaches 165 degrees.
Serve immediately.