olive oil, enough to generously coat all 4 cutlets

4 chicken breast cutlets – See kitchen note

kosher salt, as desired

freshly ground black pepper, as desired

1/2 cup roasted unsalted pistachios finely chopped – See kitchen note

2 tablespoons extra-virgin olive oil

Method:

1.    Generously coat chicken cutlets with olive oil and season with salt and pepper.

2.   On a medium size plate, add prepared pistachios and dredge chicken cutlets on both sides until completely and evenly coated.

3.   In a large skillet over medium – high heat, add 2 tablespoons olive oil and allow to heat, approximately 1 minute. Add chicken cutlets being careful to not overcrowd the pan. Cook until lightly golden in color, approximately 2 minutes. Flip and cook the second side until chicken has cooked through (165ºF internal temperature), another 2 minutes. If chicken is thick and burning before it is fully cooked through, pop it in the preheated 375ºF oven to finish cooking.

4.   Remove from pan and allow to rest on a cutting board covered with foil for 5 minutes before serving.

Kitchen Note:  Roasted pistachios can be found at most major grocery stores, but if not, toast shelled pistachios at 375ºF until light golden in color. To finely chop pistachios, add them to a spice grinder or small food processor and process until finely chopped. Alternatively, on a cutting board lined with parchment paper, cut nuts until finely chopped using the parchment to neatly transfer them from the board.

Chicken breast cutlets are chicken breasts that have been cut in half and lightly pounded until approximately 1/4-inch thick. Look for “chicken cutlets” at your grocery store or ask the butcher if they could prepare them for you.