In a not too deep bowl, mix flour and half salt and pepper. In anoter bowl, with a whisk, beat egg and milk. Put pecans in a third bowl.
Sprinkle remaining salt and pepper on chicken cutlets. Put one side of chicken cutlets in the mixture of flour, then in egg and then in pecans.
In a big skillet, heat 1 tablespoon of oil at medium-low heat. Add half of the chicken cutlets, the coating of pecans under, and cook about 2 minutes or until begin to brown and be crispy. Flip the chicken cutlets and keep cooking for 4 minutes or until chicken is not pink inside. Cover and keep warm. Repeat with the remaining chicken cutlets and oil.
Deglaze the skillet. Add chicken stock and bring to boil and scrape the bottom of the skillet to remove the bits. Let simmer about 5 minutes or until reduce to about 1/2 cup. Add remaining ingredients and stir. Sprinkle the sauce over chicken cutlets.