Pistachio Crusted Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 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
Description
Pistachio Crusted Chicken involves thinning chicken breasts to about a quarter inch thickness, then pressing them into finely processed pistachios seasoned simply with salt. The coating crisps up during frying in olive oil, giving a crunchy nut crust contrasted by the tender chicken inside. The recipe relies on careful technique to avoid turning the nuts into a paste and to cook the chicken evenly without burning the crust.
Serving the chicken with a lightly dressed arugula salad with lemon and shaved Parmesan complements the rich nutty flavor with brightness and slight bitterness. This pairing helps create a balanced dish that is satisfying without being heavy.
Tips include not overprocessing the pistachios to keep them crumbly yet cohesive, and cooking in batches if needed to maintain pan temperature. Leftovers keep well refrigerated for up to three days and reheat best in a skillet to maintain crispness. The recipe yields enough for four servings.
Ingredients
- 3-4 tbsp olive oil
- 2 chicken breast skinless and boneless
- 1 cup pistachio 120g, unsalted shelled
- salt
- lemon for serving, wedges
Optional Side
- 4 arugula rocket, large handfuls
- 1-2 tbsp olive oil
- lemon juice small squeeze
- Parmesan Cheese 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
- Process pistachios until fine crumbs but avoid overprocessing to prevent forming a paste.
- Thin chicken breasts to about 1/4 inch for even and quick cooking.
- Control skillet heat to fry chicken without burning the nuts.
- Arugula salad with lemon juice and Parmesan works well as a side.
- Store leftovers in a sealed container in the fridge up to 3 days; reheat in a skillet to retain crispness.
- Freeze leftover chicken for up to 3 months if desired.
- Recipe serves 4 with one cutlet each; double quantity to serve two pieces per person.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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