Pistachio-Crusted Chicken Cutlets with Simple Heirloom Tomato Salad 

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Recipes by Danielle Kartes

Photos by Michael Kartes

Serves 4 | 30 minutes

1/4 cup fresh basil leaves
1/2 cup grated Parmesan 
2 cups panko bread crumbs
1 teaspoon garlic powder
1 teaspoon onion powder
pinch of chili flakes 
salt and pepper to taste 

The crust 
1/2 cup crushed pistachios 

Flour dredge 
2 cups flour

Egg wash
2 eggs 

2 tablespoons olive oil 

In a food processor, pulse pistachios, basil, and cheese until finely chopped. Pour mixture into a large, shallow bowl and add bread crumbs, seasonings, salt, and pepper. Mix well. Set up a breading station with 3 large, shallow bowls.  Fill the first bowl with flour, the second with the eggs, and the third with pecan bread crumbs mixture.

Dredge chicken cutlets, one at a time, in the flour and shake off excess. Then dip flour-coated chicken into the beaten egg, then press each side of the chicken into the bread crumbs. Repeat this process until you’ve coated all of the chicken cutlets.

Meanwhile, heat a large skillet with high sides over medium heat. Melt butter and olive oil. When the pan is hot, place 3–4 breaded chicken cutlets into the hot oil and butter. Fry 3–4 minutes per side. Nuts can burn very quickly, so take care to not over-heat. Lower the temperature if chicken is cooking too quickly or getting too brown. Remove cutlets with a slotted spoon and place on a large serving tray. Top with heirloom tomato salad (see below). 

4 boneless chicken breasts, sliced in half to make 8 thin cutlets, seasoned liberally with salt and pepper
2 tablespoons butter 

Heirloom Tomato Salad

2–3 large heirloom slicing tomatoes

1/4 cup olive oil

1/2 cup fresh basil, chopped

salt and pepper to taste

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