Pistachio & Provolone Encrusted Chicken Cutlets

Wendy Ann Stauffer


My husbands added touch makes this dish leave your family asking for seconds :)

Cooked w/ Love


★★★★★ 2 votes

30 Min
45 Min


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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

How to Make Pistachio & Provolone Encrusted Chicken Cutlets


  • 1Pound Chicken breast until desired thinness (We like ours real thin) put aside

    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.
  • 2Prepare Cutlets by placing chicken breast in plate w/flour coat all sides~ then dip chicken into Egg mixture ~ next & last Drudge chicken in Pistachio bread crumb coating~ coat well pressing down slightly.
  • 3In a Preheated 375 oven place Cutlets on a non stick baking sheet or spray w/non stick cooking spray. Cook for 35 minutes or until lightly golden; then add slice of Provolone, Mozzarella or Fontina (your preference) Place back in oven for another 5-8 minutes until cheese melts down nicely and cutlets are golden brown. ENJOY :0)

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