Dei'ah veDibur - Information & Insight

YOUR AD HERE!

A Window into the Charedi World | Mordecai Plaut, director Published Weekly
NEWS

IN-DEPTH
FEATURES

OPINION
& COMMENT

HOME
& FAMILY

VAAD HORABBONIM HAOLAMI LEINYONEI GIYUR

TOPICS IN THE NEWS

HOMEPAGE

 

 

 

 

 

 

 

 

 

 

Home and Family
WHAT'S COOKING?
Pistachio Chicken

by Rivka Tal

For special occasions.

Ingredients:

3/4 cup sifted flour, divided

2 lb. chicken breasts, about 1/4 inch thick, trimmed, cut into serving sizes

2 eggs

1 cup unsalted shelled pistachio nuts or almonds, checked and crushed fine

3/4 teaspoon black pepper (or to taste)

granulated garlic to taste

oil for frying

Instructions:

1. Place 4 tablespoons flour on a large plate. Coat chicken pieces with flour and shake off excess. Set aside.

2. Beat eggs in a shallow bowl. Combine remaining flour, nuts, pepper and garlic. Spread on a plate.

3. Heat 1/4 inch of oil in a large skillet over medium-high heat. Dip one chicken piece at a time in egg, coat with nut mixture and add to skillet. Cook until golden brown, about 3 minutes on each side (turning with tongs makes it easier). Drain well on paper towels. Garnish with fresh parsely, dill or olives. Yield: 8 servings.

 

All material on this site is copyrighted and its use is restricted.
Click here for conditions of use.