Recipe courtesy: www.foodista.com
Serves: 4

Ingredients

• 6 tablespoons All Purpose Flour, divided
  
• 1 pound Chicken Cutlets, about 1/2″ thick
  
• 1 large Egg
  
• 1/2 cup Pistachios, shelled and unsalted
  
• 1 teaspoon Salt
  
• 1/4 tsp salt
• 1/2 teaspoon freshly ground Pepper
  
• 1/4 cup Butter or Margarine
  

1. 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.

2. Lightly beat egg in shallow bowl.

3. Process remaining 4 tablespoons of flour with the pistachios, salt and pepper in a blender until finely chopped. Transfer to shallow bowl or plate.

4. Heat butter in 12″ skillet over medium-high heat. Dip one cutlet at a time in egg, coat with pistachio mixture and add to skillet.

5. Saute cutlets until golden brown, 2 to 3 minutes per side. Drain on paper towels.