Grind the pecans in a food processor or blender until they are finely chopped. In a mixing bowl, combine the ground pecans, panko breadcrumbs, onion powder, garlic powder, paprika, salt, and pepper.

Slice the boneless skinless chicken breasts in half horizontally to create 4 thinner pieces. If necessary, cover them with saran wrap or parchment paper and then pound them to 1-inch thickness using a meat mallet or rolling pin.

Dip each piece of your chicken cutlets into the beaten eggs, ensuring that they are fully coated. Then, press each piece into the pecan and panko mixture, making sure they are evenly covered.

Preheat your oven to 375°F (190°C). Place the coated chicken pieces on a baking rack that’s on a baking pan. Make sure they are in a single layer and not touching. Bake them for 12-15 minutes, flipping them halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).

Let the chicken cool for 1-2 minutes before serving. Enjoy your delicious pecan-crusted chicken!