Pistachio Crusted Eggplant Cutlets Recipes

PISTACHIO-CRUSTED EGGPLANT CUTLETS

Steps:

• 1. Preheat oven to 375°F, and coat baking sheet with cooking spray. 2. Blend pistachios in blender or food processor until finely chopped. Transfer to plate or shallow bowl. 3. Add sun-dried tomatoes, roasted red peppers, and garlic to blender or food processor (no need to rinse), and purée until smooth. 4. Spray 1 side of each eggplant slice with cooking spray, and place sprayed-side down on baking sheet. Spread 2 Tbs. sun-dried tomato mixture on each eggplant slice, and sprinkle with 1 Tbs. ground pistachios. Bake 15 to 20 minutes, or until eggplant is tender and pistachio topping is browned and crispy.

PISTACHIO CRUSTED EGGPLANT CUTLETS

Steps:

• Preheat oven to 375°F, and coat baking sheet with cooking spray.
• Blend pistachios in blender or food processor until finely chopped. Set aside.
• Add sun-dried tomatoes, roasted red peppers, and garlic to blender or food processor (no need to rinse), and purée until smooth.
• Spray 1 side of each eggplant slice with cooking spray, and place sprayed-side down on baking sheet. Spread 2 Tbs. sun-dried tomato mixture on each eggplant slice, and sprinkle with 1 Tbs. ground pistachios. Bake 15 to 20 minutes, or until eggplant is tender and pistachio topping is browned and crispy.

PISTACHIO-CRUSTED EGGPLANT CUTLETS

Steps:

• 1. Preheat oven to 375°F, and coat baking sheet with cooking spray. 2. Blend pistachios in blender or food processor until finely chopped. Transfer to plate or shallow bowl. 3. Add sun-dried tomatoes, roasted red peppers, and garlic to blender or food processor (no need to rinse), and purée until smooth. 4. Spray 1 side of each eggplant slice with cooking spray, and place sprayed-side down on baking sheet. Spread 2 Tbs. sun-dried tomato mixture on each eggplant slice, and sprinkle with 1 Tbs. ground pistachios. Bake 15 to 20 minutes, or until eggplant is tender and pistachio topping is browned and crispy.

OVEN-FRIED EGGPLANT CUTLETS

Steps:

• Preheat oven to very hot (450 degrees Fahrenheit).
• Spray a shallow baking pan with cooking spray or wipe lightly with cooking oil.
• Blend mayonnaise, water, lemon juice, and garlic in a shallow dish.
• Combine cheese and breadcrumbs in another dish.
• Trim and discard ends of eggplant.
• Cut the eggplant horizontally into 3/4 inch slices.
• Dip each slice into the mayo mixture to coat both sides.
• Press both sides into the crumb mixture, pressing to adhere the breading.
• Arrange each crumb coated slice on the baking sheet.
• Place the pan on the bottom shelf of the oven; bake uncovered for 5 minutes.
• Turn slices with a spatula and bake another 5 minutes (or more if needed) until the coating is crisp and the eggplant slices are tender.

PISTACHIO-CRUSTED CHICKEN BREASTS

Steps:

• Flatten chicken breasts to 1/2-in. thickness. Sprinkle with salt and pepper., In a shallow bowl, combine pistachios and tarragon. Place flour and eggs in separate bowls. Coat chicken with flour, then dip in eggs and coat with pistachio mixture., In a large skillet, cook chicken in butter in batches over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, stir in flour until blended. Gradually add the wine, cream, tarragon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

PISTACHIO CRUSTED CHICKEN

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
• Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
• Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.