PISTACHIO CHOPS
There's something so satisfying about pounding
a hunk of pork or chicken into a thin slab and
breading it before sauteing in olive oil to a crunchy golden brown.
This time I added pistachio nuts (about 3/4 cup) to the bread crumbs
for a new dimension of flavor.
Always dip your "cutlets" in seasoned flour first
Then an beaten egg wash
And then a breadcrumb/nut coat.
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