The hardest part of this recipe is setting it up. Get two pie plates. In one pie plate scramble the eggs with a little water. In the other pie plate mix together the breadcrumbs, cheese, pecan meal, garlic powder, onion powder and herb of choice. Put the peppered flour in a plastic bag.
On a large surface (table or counter) place the bag, egg plate and breadcomb plate in a row, with a large clean platter at the end. You are now ready for the assembly.
The chicken breasts should be thin, so either pound or cut them. (I use a very sharp knife and cut them as they are laying flat using my palm to hold the chicken breast and carefully slicing them.)
In assembly line fashion, place the breast pieces in the flour, then egg, then breadcombs and place on the platter. Continue until all pieces are coated. Sprinkle some lemon juice on the finished product. (If you have too many pieces for one layer, sprinkle with lemon juice after completing one layer, cover with plastic wrap and build another layer.) This is the end of the hard part.
Place platter in refrigerator for one hour (Will last up to twenty four). This is the most important part because the time in the refrigerator will make the breading set so it does not come off in the cooking process
When ready to cook, heat one tbsp butter and one tbsp olive oil in a skillet at medium heat. Saute the chicken breasts about three minutes per side. Remove to baking sheet covered with paper towel. Keep in warm oven while finishing the rest.
Serve with lemon slices accompanied by pasta flavored with a little butter and parmesan cheese and a salad for an elegant dinner. Or serve as chicken burgers (better than Chicken Nuggets): Julia loves 'em.