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!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 3-4 tbsp olive oil
- 2 chicken breasts (skinless and boneless)
- 1 cup unsalted shelled pistachios ((120g))
- Salt
- Lemon wedges (for serving)
- 4 large handfuls arugula (rocket)
- 1-2 tbsp olive oil
- A small squeeze lemon juice
- Parmesan shavings
Instructions
- 1
Put the pistachios in a food processor and blitz to a fine crumb lay them out on a large plate and set aside.
- 2
Next, cut the chicken breasts in half lengthways and season with a sprinkling of salt.
- 3
Place them between two sheets of plastic wrap and beat with a rolling pin until 1/4 inch (1/2cm) thick.
- 4
One by one press the chicken cutlets into the blitz pistachios until completely covered and set aside ready for frying.
- 5
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.
- 6
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.
- 7
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.