Pistachio Crusted Chicken Cutlets with Lemon

• 1/2 cup shelled, unsalted pistachios, finely chopped
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped
• 2 large eggs, beaten
• 4 thin chicken cutlets (about 1.5 pounds total)
• Salt and freshly ground black pepper, to taste
• 1/2 cup all-purpose flour
• 3 tablespoons olive oil
• 2 lemons, one cut into wedges and one zested and juiced

Steps

1. 1 Preheat oven to 200°F to keep cooked chicken warm.
2. 2 In a shallow dish, combine pistachios, Parmesan, and parsley.
3. 3 Season chicken cutlets with salt and pepper.
4. 4 Dredge each cutlet in flour, shaking off excess, dip in beaten eggs, then press into pistachio mixture to coat.
5. 5 Heat olive oil in a large skillet over medium heat.
6. 6 Cook cutlets for 3-4 minutes per side, until golden brown and cooked through.
7. 7 Transfer chicken to a baking sheet and keep warm in the oven.
8. 8 Serve with lemon wedges and a sprinkle of lemon zest and juice over the top.

Equipment

• skillet
• baking sheet

Variations

• For a vegan option, substitute the Parmesan with nutritional yeast and use flax eggs.

Substitutions

• If pistachios are not available, use almonds or walnuts for a similar crunch.

Pairings

• Pairs well with a Sauvignon Blanc or a light Pinot Grigio.

Nutrition

Tips

• For extra flavor, marinate the chicken in lemon juice and zest for 30 minutes before coating.
• Use kitchen shears to quickly and evenly cut chicken breasts into cutlets.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat in a 350°F oven.

Serving Suggestions

• Serve with a fresh green salad or roasted vegetables.

FAQ