1. Process breadcrumbs and pecans in a food processor or blender 10 to 15 seconds or until finely ground.
2. Sprinkle 1/2 tsp. salt and 1/2 tsp. pepper over cutlets. Combine flour and remaining salt and pepper in a shallow dish or pie plate. Dredge turkey cutlets in flour mixture; dip in eggs, and dredge in breadcrumb mixture.
3. Sauté cutlets in hot oil in a large skillet over medium-high heat 3 minutes on each side or until golden. Remove from skillet, and serve immediately. Garnish, if desired.