Pistachio & Provolone Encrusted Chicken Cutlets
Wendy Ann Stauffer
Cooked w/ Love
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- 2 large
- boneless chicken breast- split in 4
- 1 c
- pistachio nuts, chopped
- 1 1/2 c
- 1/2 c
- italian bread crumbs
- 2 Tbsp
- italian dressing
- 2 slice
- provolone cheese or mozzarella
- salt, pepper, garlic powder to taste
Mix together the chopped Pistachios & bread crumbs; put aside on a separate plate.
Mix together Flour, salt, pepper, garlic powder (to taste) put aside on a second plate.
In a bowl whisk 2 eggs & italian dressing set aside.