Pistachio Chicken

Recipe Ingredients

6 tablespoons	90ml	All-purpose flour - divided
1 lb	454g / 16oz	Chicken cutlets - about 1/2" thick, (or kip filets)
1		Egg (large)
1/2 cup	46g / 1.6oz	Unsalted shelled pistachios - (or almonds)
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly ground pepper
1/4 cup	49g / 1.7oz	Butter or margarine
		Lemon wedges - for garnish

Recipe Instructions

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.

Source:
LHJ (March 1989)

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