Preheat oven to 350 degrees Fahrenheit.

Place beaten egg in one bowl. Combine potato starch and ground pecans in a second bowl. Dip cutlets in egg and then pecan mixture. Place in a 9×13-inch pan in a single layer.

In a large frying pan, sauté onion in oil over a medium flame until translucent. Add sweet potato and sauté 10 minutes. Add zucchini and pepper and sauté another 10 minutes. Once done, add duck sauce and mix to incorporate.

Pour mixture over chicken and bake uncovered for 30 minutes.