Place 2 tablespoons flour on plate. Coat chicken cutlets with flour and shake off excess. Place in a single layer on wax paper or wire rack. Lightly beat egg in shallow bowl. Process remaining 4 tablespoons flour with the nuts, salt and pepper in blender until finely chopped; transfer to shallow bowl or plate. Heat butter in 12-inch skillet over medium-high heat. Dip one cutlet at a time in egg, coat with pistachio mixture and add to skillet. Saute cutlets until golden brown, 2 to 3 minutes per side. Drain on paper towels. Serve with lemon wedges and mashed sweet potatoes. Per serving: Cal: 385 / Prot: 31g / Fat: 23g / Carb: 14g / Sodium: 760 mg / Chol: 165 mg Recipe by: LHJ (March 1989) Posted to MC-Recipe Digest V1 #590 by email@example.com (The Meades) on Apr 28, 1997
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 4|
|Calories from Fat: 430 (72%)|
|Amt Per Serving||% DV|
|Total Fat 47.8g||64 %|
|Saturated Fat 13.6g||68 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 161.5mg||50 %|
|Sodium 254.3mg||9 %|
|Potassium 472.3mg||12 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 13.7g|
|Protein 27.5g||39 %|
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Calories per serving: 597
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