I melted a couple of tablespoons of butter in a small bowl in the microwave and then added 1 tablespoon of sugar free maple syrup (by Natures Hollow), a couple dashes of cayenne, a pinch of salt and black pepper and mixed it together. I brushed a thin coating of this mixture on both sides of about 5 chicken breast cutlets and then rolled them in the pecan meal. I cooked them on medium-high heat in a nonstick skillet in a tablespoon of butter and tablespoon of olive oil for several minutes on each side until lightly browned and then seasoned them with some sea salt, black pepper and a sprinkle of paprika. It was a quick and easy meal and I served it with the last of the Yellow Cheddar Squash Casserole and some green beans with almonds. I snapped a photo below for you to see. Enjoy!