Pistachio Chicken

Ready in 1h

Try this Pistachio Chicken recipe, or contribute your own.


1 lg Egg
1/2 c pistachios, Unsalted; shelled
Lemon; wedges, for garnish
1 lb Chicken cutlets; about 1/2"
1 ts Salt
6 tb All-purpose flour; divided
1/2 ts Black Pepper; freshly ground
1/4 c Butter or margarine

Original recipe makes 4



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 kmeade@ids2.idsonline.com (The Meades) on Apr 28, 1997

Verified by stevemur
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