Pistachio Crusted Chicken
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
426 kcal
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Course
Main Course
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Cuisine
Italian
Pistachio Crusted Chicken
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Juicy and delicious Pistachio Crusted Chicken served with a simple arugula and parmesan salad. This easy and healthy chicken recipe is naturally low carb with no breadcrumbs or flour involved and tastes incredible!
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Ingredients
- 3-4 tbsp olive oil
- 2 chicken breasts skinless and boneless
- 1 cup unsalted shelled pistachios (120g)
- salt
- Lemon wedges for serving
Optional Side
- 4 large handfuls arugula rocket
- 1-2 tbsp olive oil
- A small squeeze lemon juice
- Parmesan shavings
Instructions
- Put the pistachios in a food processor and blitz to a fine crumb lay them out on a large plate and set aside.
- Next, cut the chicken breasts in half lengthways and season with a sprinkling of salt.
- Place them between two sheets of plastic wrap and beat with a rolling pin until 1/4 inch (1/2cm) thick.
- One by one press the chicken cutlets into the blitz pistachios until completely covered and set aside ready for frying.
- Heat olive oil in a large skillet or frying pan and fry the chicken cutlets for 4 minutes on each side, you may need to do this in batches depending on how large your skillet is. Add a little extra olive oil if it’s fully absorbed.
- Heat your oven on low if you need to fry the chicken in batches and keep the first batch warm while you do the rest.
- Toss some arugula or rocket with a little olive oil, squeeze of lemon and serve on plates topped with shavings of parmesan, serve with the chicken.
Notes
- Don't over blitz the pistachios or the natural oils will start to release and it'll start to turn into a paste.
- Make sure the pistachios are not too chunky either or they won't stick so easily, see the step by step photos and video for reference.
- Beat the chicken to around 1/4 inch thick (they don't have to be perfect) so they cook evenly and quickly.
- Make sure your skillet or pan isn't too hot before adding the chicken or the nuts will burn before the chicken is cooked through.
- I love how simple this recipe is but you can easily add some chopped herbs, spices or even citrus zest to the pistachio crumbs to change it up!
- Got leftovers? store the chicken in a sealed container in the fridge for up to 3 days and reheat in a skillet until crispy or eat at room temperature with salad. Leftovers can also be frozen for up to 3 months.
- This recipe serve 4 with one breaded cutlet each, double the recipe for 2 pieces each.
Nutrition Information
Show Details
Calories
426kcal
(21%)
Carbohydrates
9g
(3%)
Protein
30g
(60%)
Fat
31g
(48%)
Saturated Fat
4g
(20%)
Cholesterol
72mg
(24%)
Sodium
132mg
(6%)
Potassium
733mg
(21%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
209IU
(4%)
Vitamin C
3mg
(3%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 9g | 3% |
| Protein | 30g | 60% |
| Fat | 31g | 48% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 72mg | 24% |
| Sodium | 132mg | 6% |
| Potassium | 733mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 209IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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