Put the flour on a plate and liberally coat both sides of the cutlets then dust off the excess by gently tapping the cutlet. Beat eggs in a bowl and dip the floured cutlets into the egg. It is a good idea to let the egg wash drip off slightly until only a thin coating remains.
Sprinkle the Barefoot Farm Pecan Dukkah onto a plate and press the egg-washed cutlets into the dukkah. Pat and rotate cutlets until they are completely covered delicious dukkah.
Place the cutlets onto an oiled oven tray and bake in a preheated oven for 5 minutes each side. Once baked, remove from the oven and allow the cutlets to rest for 8 minutes in a warm spot in the kitchen.
Serve with a fresh garden salad.
Tip: Toss the Texan BBQ pecans through any accompanying salad to give it depth and crunch.