2 tablespoons butter
2 tablespoons avocado oil
4-6 thin chicken steaks
1/2 cup FINELY crushed pistachios
1/2 cup grated Parmesan cheese
2 tablespoons FRESH minced tarragon or basil
2 cups Panko crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
FRESH ground sea salt and black pepper
1 pinch red pepper flakes
1 cup all purpose flour, seasoned
2 LARGE eggs, beaten

  • Combine the pistachios, Parmesan cheese and tarragon or basil in a food processor and pulse until well mixed.
  • Set up a dredging station with 3 shallow bowls. Add the pistachio mixture to one shallow bowl, the eggs to another and the flour to a third.
  • In a large skillet melt butter and avocado oil over medium high heat.
  • Generously season the chicken steaks with the FRESH ground sea salt and black pepper.
  • Dredge chicken in flour first, shaking off excess followed by the egg and then the pistachio mixture.
  • Add breaded chicken to hot oil mixture, searing 3-4 minutes per side. Nuts burn easily so keep a close watch! REDUCE HEAT IF NECESSARY! DO NOT CROWD PAN!

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