The pistachio cutlets are an easy, quick, and delicious meat dish. I had some chicken breast slices and decided to prepare a pistachio breading to avoid the usual slices. Needless to say, we loved them, and not even the crumbs were left! The pistachio cutlets are prepared in just a few minutes without eggs, have a crispy breading, and are very tender. You can also freeze them to have them ready to cook!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 1.4 lbs of meat (4 servings)
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.4 lbs chicken breast
- 2/3 cup pistachios
- 1/3 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 sprig parsley
- 1 clove garlic
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
Steps
● The pistachio cutlets are super easy and quick to prepare. First, season the chicken breast slices with salt and a drizzle of extra virgin olive oil.
● In a small baking dish, place the breadcrumbs, coarsely chopped pistachios, grated Parmesan, chopped parsley, and garlic. Mix everything together.
● Coat all the chicken breast slices in the breading, making sure they are evenly coated on both sides.
● Arrange the pistachio cutlets on a baking tray, drizzle some oil on top, and bake them in a preheated oven at 350°F for about 25 minutes until they are nicely golden.
Notes:
Pistachio cutlets can be stored in the fridge for a couple of days, either cooked or raw. You can also freeze them for up to 3-4 months, having them ready to cook. Let them thaw completely and proceed with cooking. I baked them, but you can easily cook them in an air fryer, in a pan, on a grill, or fry them.
More meat cutlet recipes HERE
