-
1
For the breading process: Three separate containers (preferably flat and wide baking dishes or gratin dishes) will be needed; one for the flour, one for wet ingredients and one for the breading ingredients.
-
2
Place the flour into its chosen dish.
-
3
Whisk the eggs together with the milk and 2 tablespoons oil.
-
4
Combine the bread crumbs, pecans, salt, pepper and Parmesan cheese until uniformly mixed.
-
5
Using a meat tenderizer or other flat object to pound the chicken breasts to a flat and uniformly 1/4-inch thick cutlet.
-
6
Dip the cutlets, one at a time into the flour first, next the egg mixture and finally the dry breading mix.
-
7
Try to keep one hand dry and work one hand wet or use tongs to transfer the chicken from one dish to another.
-
8
When all of the chicken has been coated, place on a dish and refrigerate until ready to cook.
-
9
This may be done in advance.
-
10
Make the flavored butter by placing the butter, chili paste, cumin seed, parsley, cilantro, lime juice and ground black pepper in the bowl of a food processor.
-
11
Pulse to combine well and remove.
-
12
Lay a piece of waxed paper 12 by 16 inches out flat and scrape the flavored butter onto the waxed paper, at about 1/3 the length up, into a sausage shape.
-
13
Roll the edge of the paper over the butter and enclose the butter to form a tubeshape.
-
14
Roll the remaining paper up as you would a cigar and place this log of butter into the freezer for at least 3 hours until it is brick hard.
-
15
This butter may be made well in advance and keeps, frozen, for up to 1 month.
-
16
To cook the chicken, heat a large saute pan over medium heat, with the 1/4 cup of oil until hot.
-
17
Add the chicken to the oil, cooking in batches to avoid over crowding the pan, and cook until golden brown about 6 minutes.
-
18
Turn the chicken over and cook the second side for an additional
-
19
6 minutes until the center is cooked and the juices run clear.
-
20
Transfer to a platter and keep warm.
-
21
Remove the butter from the freezer, unwrap, and cut into 1/4-inch thick round slices.
-
22
After all the chicken has cooked, place 1 or 2 slices of butter on each piece of chicken, allowing the heat from the chicken to melt the butter into the chicken coating.
-
23
Serve with lemonsteamed asparagus and herb scented rice.
