pistachio & provolone encrusted chicken cutlets

How To Make pistachio & provolone encrusted chicken cutlets

• 1

  Pound Chicken breast until desired thinness (We like ours real thin) put aside Mix together the chopped Pistachios & bread crumbs; put aside on a separate plate. Mix together Flour, salt, pepper, garlic powder (to taste) put aside on a second plate. In a bowl whisk 2 eggs & italian dressing set aside.
• 2

  Prepare Cutlets by placing chicken breast in plate w/flour coat all sides~ then dip chicken into Egg mixture ~ next & last Drudge chicken in Pistachio bread crumb coating~ coat well pressing down slightly.
• 3

  In a Preheated 375 oven place Cutlets on a non stick baking sheet or spray w/non stick cooking spray. Cook for 35 minutes or until lightly golden; then add slice of Provolone, Mozzarella or Fontina (your preference) Place back in oven for another 5-8 minutes until cheese melts down nicely and cutlets are golden brown. ENJOY :0)
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