Recipe - Pistachio Chicken

6 tablespoon Allpurpose flour, divided
1 pound Chicken cutlets, about 1/2"
thick, (or kip filets)
1 lg Egg
One half cup Unsalted shelled pistachios
(or almonds)
1 teaspoon Salt
One half teaspoon Freshly ground pepper
One fourth cup 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 12inch skillet over mediumhigh 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 MCRecipe Digest V1 #590 by
kmeade@ids2.idsonline.com (The Meades) on Apr 28, 1997