Pistachio Lemon & Garlic Chicken
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
This dish is both delicious and packed with powerful health benefits. Moist and juicy.
  • 4 Thin skinless chicken breasts
  • 2 cups shelled pistachio nuts
  • ¾ cup panko bread crumbs
  • 1 cup all purpose flour
  • 1 whole lemon peel, (reserve lemon juice for egg mixture)
  • Lemon slices for garnish (optional)
  • 2 eggs
  • 4 cloves of garlic
  • 3-4 Tablespoons EVOO (or enough to cover bottom of frying pan)
  • salt & pepper to taste
  1. Cut lemon peel carefully off lemon. Together with lemon peel and peeled garlic cloves, minced finely or put in food processor or blender to chop.
  2. In bowl whisk eggs and add lemon and garlic mixture.
  3. Set aside.
  4. Put flour in deep plastic container.
  5. Set aside.
  6. In blender finely chop pistachios and panko bread crumbs and pour in deep plastic dish or bowl.
  7. Make sure blender is dry. Wet crumbs won't stick.
  8. Heat EVOO on med high heat.
  9. Pre heat oven to 350 degrees.
  10. Rinse and pat dry chicken cutlets.
  11. Pound out chicken cutlets with a meat mallet in large ziploc bag or between 2 sheets of plastic wrap and salt and pepper to liking.
  12. Dip in flour mixture.
  13. Dip in egg mixture.
  14. Dip in pistachio and panko breading.
  15. Fry off both sides of chicken (about 2 minutes each side) in EVOO (make sure it is hot enough when you put chicken in pan.)
  16. Transfer cutlets to raised wire rack (this will keep the crust crispy) on cookie sheet and bake for 12-15 minutes.
Recipe by The Kitchen Prescription at http://thekitchenprescription.com/2013/01/27/pistachio-lemon-garlic-chicken/