Pistachio chicken

4 Servings

Ingredients

Quantity Ingredient
6 tablespoons All-purpose flour, divided
1 pounds Chicken cutlets, about 1/2\" thick, (or kip filets)
1 large Egg
½ cup Unsalted shelled pistachios (or almonds)
1 teaspoon Salt
½ teaspoon Freshly ground pepper
¼ cup Butter or margarine
Lemon wedges, for garnish

Directions

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@... (The Meades) on Apr 28, 1997

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