Title: Pistachio Chicken
Categories: Poultry, M. c.
Yield: 4 Servings

6 tb All-purpose flour, divided
1 lb Chicken cutlets, about 1/2"
-thick, (or kip filets)
1 lg Egg
1/2 c Unsalted shelled pistachios
-(or almonds)
1 ts Salt
1/2 ts Freshly ground pepper
1/4 c 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

Recipe by: LHJ (March 1989) Posted to MC-Recipe Digest V1 #590 by
kmeade@ids2.idsonline.com (The Meades) on Apr 28, 1997