1 cup Panko (Japanese) bread crumbs
1/3 cup pecans or walnuts
2 T. freshly grated Parmigiano-Reggiano cheese
salt and pepper
1/2 c. flour
1 large egg
2 T olive oil
4 skinless boneless chicken breats halves cut or pounded to 1/4 to 1/2 inch thick
lemon slices

Pulse the nuts in a mini food chopper, then add cheese, salt and pepper (to taste) and bread crumbs pulsing lightly until blended.  Transfer to shallow bowl.  Place flour in a second bowl and the egg in a third. Beat the egg with 1 T. of olive oil and 1 tsp. salt until frothy.  Season chicken with salt and pepper.  Dip each breast into flour and then the egg mixture letting excess drip off and then into crumb mixture, pressing to adhere.  Heat 2 T of oil over medium heat in a large, nonstick, oven-proof skillet.  Add chicken and cook until lightly brown, 1 to 3 minutes.  Carefully turn chicken over and put skillet in oven. Bake until golden brown and cooked through, 8 to 12 minutes.  Serve with lemon slices and your favorite side.  (Sonja and I love broccoli).  Enjoy.