1 pound chicken breasts for milanesa, cut 1/4-inch thick
3/4 cup H-E-B low fat buttermilk
1 H-E-B egg
2 tablespoons oil
1 tablespoon H-E-B butter
3/4 cup dry breadcrumbs
2 teaspoons Morton & Bassett paprika
1 teaspoon salt
1 teaspoon black pepper
1/2 cup pecans, finely chopped
Whisk buttermilk with egg in a shallow bowl. Combine breading ingredie
nts on a separate plate or sheet of wax paper.
Dip chicken in buttermilk mixture, then place in breading; turn to coa
t both sides.
Heat oil and butter in a large nonstick 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 d
egrees. Serve immediately