Put chicken between 2 sheets of plastic wrap and pound to about 1/4 inch thick. In bowl, beat egg and milk together. Dust chicken with flour, dip in egg mixture, then coat with ground pecans. In large frying pan, heat 1/4 inch of oil. Fry chicken 4 minutes per side turning only once. Put on cookie sheet and bake at 350 degrees for 8 minutes.
Maple Ginger Cream Sauce:
In saucepan combine apple juice, ginger and shallots. Cook over medium heat until very syrupy. Stir in heavy cream and cook down to about 1 1/2 cups. Stir in salt, pepper and Crown Maple Syrup. Serve with pecan chicken or over steamed root vegetables.