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