Process the pecans, 1 cup of flour, and seasonings in food processor until finely ground,place in a large bowl and set aside.

Whisk together the egg and milk, set aside. 



Melt butter in a large nonstick skillet over medium heat.

Dredge fillets in egg mixture, then in pecan mixture, coating both sides.

Place the coated fillets in the pan.

Cook on a medium high heat for 3 to 4 minutes on each side.

Place cooked fillets on individual plates.



To the reserved butter in the pan add remaining 1 tablespoon of flour and stir while cooking on a medium high heat.

Add lemon juice, stock, parsley, and Worcestershire sauce and parsley, stirring over reduced heat until mixture thickens.

Spoon sauce over fillets, garnish with a wedge of lemon and parsley.