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Elevate your chicken cutlets by coating them in this super crunchy mix of panko bread crumbs and pistachios, creating the perfect chicken strips to dip in your favorite sauce!
1 pound chicken cutlets, cut into strips
1/4 cup Gefen Light Olive Oil
1 tablespoon Haddar Dijon Mustard
1 tablespoon Manischewitz Honey
1/4 teaspoon dried basil
1/2 teaspoon salt
1 cup shelled pistachios, crushed
3/4 cup Italian-flavored panko crumbs
Preheat oven to 400 degrees Fahrenheit. Prepare a baking sheet by lining it and spraying it with non-stick baking spray.
In a mixing bowl, combine olive oil, mustard, honey, basil, and salt.
In a separate shallow bowl, combine crushed pistachios and panko crumbs.
Take each chicken strip. Dip into oil mixture and then into pistachio mixture. Place on prepared baking sheet. Repeat until all chicken strips are coated. Bake for 20 minutes.
Photos by Esti Photography
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