Pecan Crusted Chicken Breast With Chili Cumin Butter

Directions

1. For the breading process: Three separate containers (preferably flat and wide baking dishes or possibly 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. Whisk the Large eggs together with the lowfat milk and 2 Tbsp. oil. Combine the bread crumbs, pecans, salt, pepper and Parmesan cheese till uniformly mixed.
3. Using a meat tenderizer or possibly other flat object, lb. the chicken breasts to a flat and uniformly 1/4-inch thick cutlet. Dip the cutlets, one at a time into the flour first, next the egg mix and finally the dry breading mix. Try to keep one hand dry and work one hand wet or possibly use tongs to transfer the chicken from one dish to another. When all of the chicken has been coated, place on a dish and chill till ready to cook. This may be done in advance.
4. Make the flavored butter by placing the butter, chili paste, cumin seed, parsley, cilantro, lime juice and grnd black pepper in the bowl of a food processor. Pulse to combine well and remove. 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. Roll the edge of the paper over the butter and enclose the butter to create a tubeshape. Roll the remaining paper up as you would a cigar and place this log of butter into the freezer for at least 3 hrs till it is brick hard. This butter may be made well in advance and keeps, frzn, for up to 1 month.
5. To cook the chicken, heat a large saute/fry pan over medium heat, with the 1/4 c. of oil till warm. Add in the chicken to the oil, cooking in batches to avoid over crowding the pan, and cook till golden brown-brown about 6 min. Turn the chicken over and cook the second side for an additional 6 min till the center is cooked and the juices run clear. Transfer to a platter and keep hot.
6. Remove the butter from the freezer, unwrap, and cut into 1/4-inch thick round slices.
7. After all the chicken has cooked, place 1 or possibly 2 slices of butter on each piece of chicken, allowing the heat from the chicken to heat the butter into the chicken coating.
8. Serve with lemon-steamed asparagus and herb scented rice.
9. This recipe yields 4 to 6 servings.