Walnut-Parmesan Chicken

3 chicken breasts, trimmed of excess fat (about 2 lbs)
2 oz walnuts
1 oz parmesan, grated (Kraft-style grated)
1 egg

Grind the walnuts in the food processor until they resemble coarse crumbs. Pulse in the parmesan. Pour in a shallow pan. Whisk one egg in a shallow pan. Dredge the chicken in the egg mixture and then in the walnut mixture. Fry.

*I used regular chicken breasts for this. Because they were so thick, I couldn't fry them in their entirety on the stove-top and ended up putting these in the oven at 400F to finish. In the future, I would cut the breasts in half to make the pieces thinner and double the breading. Also, I think a flour dredge first would help the breading stick better. Good concept - needs a little work.