| 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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