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Pistachio Crusted Chicken
5 from 12 votes

Pistachio Crusted Chicken

This Pistachio Crusted Chicken recipe features skinless, boneless chicken breasts thinned and coated in finely chopped pistachios before pan frying to a crisp golden crust. The pistachio crumb creates a nutty, crunchy exterior while the chicken stays tender inside. An optional arugula salad with lemon and Parmesan adds a fresh, slightly peppery balance, making it suitable for a light lunch or dinner.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Calories: 426 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. Put the pistachios in a food processor and blitz to a fine crumb lay them out on a large plate and set aside.
  2. Next, cut the chicken breasts in half lengthways and season with a sprinkling of salt.
  3. Place them between two sheets of plastic wrap and beat with a rolling pin until 1/4 inch (1/2cm) thick.
  4. One by one press the chicken cutlets into the blitz pistachios until completely covered and set aside ready for frying.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 426

% 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.