The Crust
1/2 cup crusted pistachios
¼ cup fresh basil leaves
½ cup grated parmesean
2 cups panko bread crumbs
1 tsp garlic powder
Pinch of chili flakes
Salt and pepper to taste
Flour dredge
2 cups of flour
Egg wash
2 eggs
4 boneless chicken breasts, sliced in half to make 8 thin cutlets – seasoned with salt and pepper
2 tbs butter
2 tbs olive oil
Heirloom Tomato Salad
2-3 large heirloom tomatoes, slices and diced
¼ cup olive oil
½ cup fresh basil, chopped
Salt and pepper to taste
6 ounces ricotta cheese

Original recipe found at: www.edibleseattle.com

  1. In a food processor pulse pistachios, basil and cheese until finely chopped.
  2. Pour mixture into a large, shallow bowl and add breadcrumbs, seasonings, salt and pepper. Mix well.
  3. Set up breading station with 3 large shallow bowls.
  4. Fill the first bowl with flour, the second with the eggs, and the third with pistachios bread crumbs mixture.
  5. Dredge cutlets in the flour and shake off access. Then dip into the beaten egg, then the pistachio mixture.
  6. Repeat until all cutlets are coated.
  7. Meanwhile, melt butter and olive in a skillet over medium heat.
  8. When the pan is hot, place 3-4 cutlets into the hot oil and butter. Fry 3-4 minutes per side; lower the temperature if chicken is cooking to quickly or getting too brown.
  9. Remove cutlets with a slotted spoon and top with heirloom tomato salad.
    For Heirloom Tomato Salad

  10. Chop tomatoes into roughly half inch cubes.
  11. Toss with olive oil, basil, salt and pepper.
  12. Spoon tomato mixture over cooked chicken in a large serving tray.
  13. Dot ricotta on top of the salad and chicken.
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