8 (8-ounce) boneless, skinless chicken breasts, flattened
2 cups pareve vanilla soy milk
4 tablespoons white vinegar
2 cups toasted pecans
1 1/2 cup panko bread crumbs
2/3 cup vegetable oil
Kosher salt and freshly ground black pepper
In a shallow bowl add the chicken and the soy milk and the vinegar. Cover and marinate for 1 hour in the refrigerator.
In a food processor, pulse pecans until finely ground. Transfer the pecans to a large rimmed dish and add the panko bread crumbs. Mix to combine well.
Remove marinated chicken breasts from soy milk and shake off excess. Dip chicken in breading mixture, evenly coating both sides.
In a large nonstick skillet, heat ½ the oil. Add ½ of the breaded breasts and shallow fry about 4 to 5 minutes on each side until golden in color. Remove from oil to and drain on paper towels. Immediately season with salt and pepper. Repeat with the remaining oil and chicken breasts.