In a large shallow dish, combine pecans, cheese, garlic salt and basil. Place lemon juice in another shallow dish; dip chicken in lemon juice, then coat with pecan mixtures. In a large nonstick skillet, heat oil until moderately hot.
Add chicken; cook 3 to 5 minutes on each side or until golden and cooked through. You can substitute turkey, veal or pork cutlets for the chicken and fresh lime juice for the lemon.