1/2 cup pecan pieces, finely chopped 1/2 cup bread crumbs 1/4 cup all-purpose flour 1/2 cup reduced-fat milk 1 egg (or 1/4 cup egg substitute) 1 1/2 lb tilapia fillets 1 teaspoon seasoned salt 1/4 cup canola oil
Chop pecans (like bread crumbs); combine with bread crumbs in shallow bowl. Place flour in second bowl. Whisk milk and egg together in third bowl. Sprinkle both sides of fish with seasoned salt. Dip fish in flour (coating both sides) then dip into egg mixture (allowing excess to drip off). Finally, dip into pecan mixture .
Preheat large sauté pan on medium 1–2 minutes. Place oil in pan, then add fish; cook 2–3 minutes on each side and until golden and 145°F. Serve.