Pistachio Crusted Chicken
Juicy and delicious Pistachio Crusted Chicken served with a simple arugula and parmesan salad. This easy and healthy chicken recipe is naturally low carb with no breadcrumbs or flour involved and tastes incredible!
Servings: 4 servings
Calories: 426kcal
Ingredients
- 3-4 tablespoon olive oil
- 2 chicken breasts skinless and boneless
- 1 cup unsalted shelled pistachios (120g)
- Salt
- Lemon wedges for serving
Optional Side
- 4 large handfuls arugula rocket
- 1-2 tablespoon olive oil
- A small squeeze lemon juice
- Parmesan shavings
Instructions
- Put the pistachios in a food processor and blitz to a fine crumb lay them out on a large plate and set aside.
- Next, cut the chicken breasts in half lengthways and season with a sprinkling of salt.
- Place them between two sheets of plastic wrap and beat with a rolling pin until ¼ inch (½cm) thick.
- One by one press the chicken cutlets into the blitz pistachios until completely covered and set aside ready for frying.
- Heat olive oil in a large skillet or frying pan and fry the chicken cutlets for 4 minutes on each side, you may need to do this in batches depending on how large your skillet is. Add a little extra olive oil if it’s fully absorbed.
- Heat your oven on low if you need to fry the chicken in batches and keep the first batch warm while you do the rest.
- Toss some arugula or rocket with a little olive oil, squeeze of lemon and serve on plates topped with shavings of parmesan, serve with the chicken.
Video
Notes
- Don't over blitz the pistachios or the natural oils will start to release and it'll start to turn into a paste.
- Make sure the pistachios are not too chunky either or they won't stick so easily, see the step by step photos and video for reference.
- Beat the chicken to around ¼ inch thick (they don't have to be perfect) so they cook evenly and quickly.
- Make sure your skillet or pan isn't too hot before adding the chicken or the nuts will burn before the chicken is cooked through.
- I love how simple this recipe is but you can easily add some chopped herbs, spices or even citrus zest to the pistachio crumbs to change it up!
- Got leftovers? store the chicken in a sealed container in the fridge for up to 3 days and reheat in a skillet until crispy or eat at room temperature with salad. Leftovers can also be frozen for up to 3 months.
- This recipe serve 4 with one breaded cutlet each, double the recipe for 2 pieces each.
Nutrition
Calories: 426kcal | Carbohydrates: 9g | Protein: 30g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 132mg | Potassium: 733mg | Fiber: 3g | Sugar: 2g | Vitamin A: 209IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg