Pistachios Coated Escalopes – Lina Saad

A delicious and succulent chicken strip coated with crisp golden bread crumbs and crunchy pistachios.

Award-winning author and food cook Lina Saad brings you a combination that elevates the whole experience into a new dimension.

INGREDIENTS

• 500g chicken strips or chicken breast that you can cut into half and then diagonal into strips.
• 80g mayonnaise.
• 2tbsp fajita spices (any supermarket).
• juice of 1 clementine or orange.
• juice of 1 lemon.
• 1/2 tsp black pepper.
• 200g ground pistachios (you can buy whole ones and then put into a food processor to be added and mixed into the golden bread crumbs).
• 300g golden bread crumbs or you can put some rice crispies into a food processor with 2tbsp of flour and 1tbsp of fajita spice and then coat the marinated chicken strips.

METHOD

1. Marinade the chicken strips with the spices, mayonnaise and citrus juices; leave in the fridge for about three hours or over night if possible.
2. Into a food processor ground coarsely the pistachios and keep on the side to use as a coating.
3. If you are planning to cut things short and use bread crumbs then mix the pistachios into them and coat the chicken strips.
4. If you want to use another coating, then in a food processor grind 2 cups of original cornflakes or rice crispies with 1/2 cup of all purpose flour, salt and some fajita spices. Grind them until all become fine like a sand mixture and add the pistachios into it. Now you may coat the chicken strips.
5. You can either cook in the oven with a bit of oil or shallow fry in some vegetable oil.
6. Served with green salad and some siararcha sauce.

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