July 9, 2019 Galit Gottlieb

Pecan-Pistachio Chicken Breasts

½ cup shelled pistachios
½ cup shelled pecans
½ cup almond flour or 1 piece of any kind of bread
1 tsp each: dried basil, garlic powder, cumin and turmeric
4 boneless, skinless chicken breasts, pounded about 1 inch thick
2 TBSP Dijon or other grainy mustard
1 egg
1 TBSP olive oil
Olive oil spray

• Dry the chicken breasts with a paper towel
• In a medium bowl, stir 1 egg with mustard and olive oil
• Add the chicken and turn it until it’s coated all over (Marinate for a few hours or continue)

• Measure ½ cup almond flour or pulse in a food processor until fine
• Add pecans and pistachios to the processor and pulse 4-5 times
• Pour into a shallow bowl and toss with the herbs
• One at a time, press both sides of each chicken breast into the nut/herb mixture until each breast is completely covered in the mustard sauce
• Place coated chicken breasts on a sprayed cooking sheet
• Bake about 25 – 30 minutes until the shnitzels are nicely browned and the smell makes you want to faint with hunger
• Let the shnitzels cool down for 10 minutes or cut off a little piece to taste and pretend that you’re checking to see if it’s really done.


• Serve with a wedge of lemon and a generous glop of hummus alongside a chopped salad, mashed sweet potato, a green vegetable, or anything your family likes! These schnitzels are great to eat the next day (if you have leftovers) cold right out of the refrigerator or zapped in the microwave. Or cut them into slices and arrange on a bed of quinoa or a mixed green salad

I make lots of different variations of schnitzel, which is usually meat that has been pounded, breaded, and fried in oil. My versions sometimes use breadcrumbs (especially when one of our guests has nut allergies) but I always bake the chicken breasts. By adding a little olive oil to the egg and mustard, you’ll get a crunchy outer crust and soft, tasty chicken.

This is a versatile recipe – no pecans in the house? Use only pistachios. Out of cumin? Use curry powder or coriander. The reason I don’t add extra salt is that there is salt in the mustard, and usually I buy the salted shelled pistachios (which are delicious). Enjoy!

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