CHICKEN CUTLETS - PECAN CRUSTED

IN SHALLOW BOWL, WHISK TOGETHER FLOUR AND HALF EACH OF THE SALT AND PEPPER. IN SEPARATE BOWL, WHISK EGG WITH MILK. POUR PECANS INTO A THIRD BOWL. SLICE CHICKEN IN HALF TO MAKE 8 CUTLETS. SPRINKLE WITH REMAINING SALT AND PEPPER. DIP CUT SIDE OF CHICKEN INTO FLOUR MIXTURE; DIP INTO EGG MIXTURE, THEN PECANS. SET ASIDE IN LARGE SKILLET, HEAT 1 TABLESPOON OIL. FRY HALF OF THE CHICKEN, PECAN SIDE DOWN, UNTIL PECANS BEGIN TO DARKEN AND CRISP (ABOUT 2 MINS.) TURN AND FRY UNTIL CHICKEN IS NO LONGER PINK INSIDE, (4 MINS.) TRANSFER TO PLATTER COVER AND KEEP WARM. REPEAT WITH REMAINING OIL AND CHICKEN. DRAIN FAT FROM SKILLET. ADD CHICKEN STOCK AND BRING TO BOIL, SCRAPING UP BROWN BITS FROM PAN. BOIL UNTIL REDUCED TO 1/2 CUP (5 MINUTES) WHISK IN MUSTARD, PARSLEY, BUTTER AND HONEY SERVE WITH CHICKEN.