Pistachio Crusted Chicken with Homemade Marinara Sauce
This flavorful chicken dish was inspired by a favorite meal at a local restaurant. Tender, crispy chicken cutlets are coated in a savory blend of pistachios, Parmesan cheese, and breadcrumbs, then served over a rich marinara sauce. Best of all, much of the prep can be done a day ahead, giving you more time to relax and enjoy your guests.
Equipment
- saute pan or large skillet
- slotted fish spatula (recommended)
Ingredients
For the Marinara Sauce
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 28 ounces tomato sauce
- ½ tsp oregano
- ½ tsp basil
- ⅛ tsp rosemary
- ⅛ tsp onion powder
For the Chicken
- 1¼ pounds chicken breast, pounded to 1/2 inch thickness
- ⅓ cup flour
- 2 eggs
- 1 tbsp water
- ½ cup coarsely chopped pistachios, divided
- ½ cup Italian bread crumbs
- 1 tsp oregano
- ½ tsp salt
- ¼ cup grated parmesan cheese
- 6 tbsp olive oil
- 1-2 tsp balsamic glaze
- ¼ cup shaved parmesan cheese, for garnish
Instructions
Make the Marinara (Can be made ahead)
- Heat olive oil in medium-size saucepan over medium heat
- Add garlic and cook for 1 minute, taking care not to let it burn
- Stir in the tomato sauce, oregano, basil, rosemary, and onion powder. Continue cooking until the mixture begins to bubble
- Reduce heat to low and simmer for 20 minutes, stirring occasionally
Prepare the chicken
- Place flour in a large shallow dish
- In a second shallow dish, whisk together the eggs and water
- In a third dish, mix ¼ cup chopped pistachios, breadcrumbs, salt, oregano, and grated Parmesan cheese
- Dredge each chicken cutlet in the flour (shaking off excess), then dip in the egg mixture, and finally coat in the pistachio-breadcrumb mixture. (These steps may be done up to 1 day in advance.)
- Heat 6 Tbsp olive oil in saute pan or large skillet over medium heat
- Add chicken and cook for 8–10 minutes, until deeply browned. Flip carefully,preserving the coating, and cook another 8 minutes, or until the chicken is cooked through.
To serve:
- Spoon a generous amount of marinara onto each plate
- Top with a chicken cutlet
- Garnish with the remaining chopped pistachios, a drizzle of balsamic glaze, and about 2 tablespoons shaved Parmesan cheese
Notes
- The marinara sauce can be made the day before. Store in a covered dish in the refrigerator and reheat before serving.
- The chicken can be breaded up to 24 hours in advance. Layer between sheets of wax paper and refrigerate. Remove from the fridge 15–20 minutes before cooking.
- Try to flip the chicken only once. A slotted fish spatula works well to keep the pistachio crust intact.
- Don’t overcrowd the skillet while cooking. If needed, cook the chicken in batches and keep the finished cutlets warm in the oven on a baking sheet fitted with a wire rack.
Tried this recipe?Let us know how it was!
