Real Recipes From Real Home Cooks ®

pistachio & provolone encrusted chicken cutlets

(2 ratings)
Recipe by
Wendy Ann Stauffer
Bridgewater, MA

My husbands added touch makes this dish leave your family asking for seconds :) Cooked w/ Love

(2 ratings)
yield 4 serving(s)
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For pistachio & provolone encrusted chicken cutlets

  • 2 lg
    boneless chicken breast- split in 4
  • 1 c
    pistachio nuts, chopped
  • 2
  • 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

  • 1
    Pound 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.
  • 2
    Prepare 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.
  • 3
    In 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)