Pistachio Chicken

* Exported from MasterCook Mac *

Pistachio Chicken

Recipe By : LHJ (March 1989)
Serving Size : 4 Preparation Time :0:20
Categories : Main courses, poultry* Quick dishes*

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons all-purpose flour -- divided
1 pound chicken cutlets, about 1/2" thick -- (or kip filets)
1 large egg
1/2 cup unsalted shelled pistachios (or almonds)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup butter or margarine
lemon wedges -- for garnish

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

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