Pecan Crusted Chicken with Hot Honey Butter

Prepare the breading mixture by combining finely chopped pecans, seasoned panko breadcrumbs, and grated Parmesan cheese in a shallow dish. Mix well.

Set up a three-station breading line: one dish with all-purpose flour, a second with beaten eggs, and the third with the pecan-panko mixture.

Place chicken breasts in a plastic bag or between sheets of plastic wrap and pound them to an even, thin consistency (about 1/2-inch thick).

Dredge each chicken cutlet first in flour, shaking off the excess.

Next, dip the floured chicken into the beaten eggs, ensuring it's fully coated.

Finally, press the chicken firmly into the pecan-panko mixture, coating both sides completely. Set the breaded chicken aside.

In a large skillet, melt butter with neutral oil over medium heat. Don't let the pan get too hot, to prevent the nuts from burning.

Carefully place the breaded chicken in the hot skillet. Fry for 3-5 minutes per side, until golden brown, crispy, and cooked through. Work in batches if necessary.

Remove the cooked chicken from the skillet and let it drain on a paper towel-lined plate.

To make the sauce, melt butter in a small saucepan. Stir in honey, hot sauce, chopped chives, and red pepper flakes. Bring to a simmer and cook for 1-2 minutes.

Serve the pecan-crusted chicken with a side of creamy mashed potatoes and drizzle generously with the hot honey butter sauce.