Name: Pistachio Chicken
Ingredients: 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

Laymen sometimes think they need not be theologians. That, however, is a very great mistake. They do need to be theologians; at least, they should be amateur theologians. In fact, that is the one vocation every man is obliged to follow. A layman does not need to be a plumber, a carpenter, a lawyer, a doctor, a teacher, a laborer, a housewife. These are all possibilities, not necessities. A layman may be one of these or the other as he chooses. But he must be a theologian. This is not an option with him but a requirement… A lay theologian is a person who has a true knowledge of God which he understands in nontechnical, nonprofessional, nonacademic terms… Is it not clear why a layman must necessarily be a theologian? Is there anyone, layman or otherwise, who does not need to know God? Does the Scripture not say, “This is life eternal, that they might know thee the only true God, and Jesus Christ, whom thou has sent” (John 17:3)? It is, then, no mere option with a layman whether he will be a theologian or not, whether he will have eternal life or not; it is no option with him whether he will know God or not. The knowledge of God is necessary to eternal life. And if eternal life is necessary for every man, then theology is also necessary for every man.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Poultry, M. c.	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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

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“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”