Pork Cutlets with Pecan Crust

Pound out pork to 1/4 inch thick. Blend sherry, soy sauce, green onions and ginger in a large glass bowl. Add pork, turning to coat. Cover and refrigerate 2 hours or overnight. Drain pork and pat dry. Mix together breadcrumbs and pecans in a large bowl. Place flour in a pie plate. Dredge pork in flour. Dip in egg mixture to coat, then dredge in pecan mixture, pressing to adhere. Cover and refrigerate pork 30 minutes. Pour peanut oil into a deep skillet to 1 inch deep. Heat over medium-high heat. Add pork in batches and cook until crisp and browned, about 3 minutes per side. Drain on paper towels. Serve immediately.