Pistachio Crusted Chicken Milanese



4 servings


Pistachio Pesto 

2 cups basil, packed

¼ cup pistachio kernels

2/3 cup pistachio oil

½ cup pecorino cheese

1 ounce champagne vinegar or lemon juice

1 ounce minced garlic

Salt and cracked pepper to taste


Balsamic Reduction Yield 

2 cups balsamic vinegar

1/3 cup sugar

2/3 cup red wine

1 teaspoon pistachio paste


Chicken Milanese

Marinated chicken:

2 lb chicken breast (4 each, 8 ounce breasts)

4 ounces pistachio oil

4 ounces whole-grain mustard

1 ounce rosemary

1 ounce thyme

1 ounce chili flakes

1 teaspoon salt

Cracked black pepper



1 cup pistachio kernels, finely chopped

4 cups bread crumbs 

2 tablespoons dried parsley

1 lemon, zested

4-6 eggs, whisked

2 cups flour


For the Arugula Salad 

1 lb arugula, washed and dried

12 ounces sun-dried tomato (if possible, get the oil-packed ones. They will be more plump, juicy and flavorful.)

12 ounces grated pecorino cheese

8 ounces pistachio kernels, finely chopped

4 ounces pistachio oil

4 ounces champagne vinegar

Salt and cracked pepper to taste



Additional 4 ounces chopped pistachio kernels

4 ounces pecorino cheese, grated


For the Pistachio Pesto 

In your blender, start with oil, vinegar, pistachio and garlic.  Blend till smooth.  Add basil, a little at a time, into blender until all basil has been added.  Add cheese and blend 20 more seconds.  Add salt and cracked pepper to taste. 

(If you substitute lemon juice for the vinegar, use some of the zest and add at the very end to the pesto.)


For the Balsamic Reduction Yield

Combine all ingredients in a saucepan and put on medium heat, stirring to dissolve the sugar.  Then set the temperature on high and bring to boil. Reduce heat to a very slow simmer until it comes to a syrup consistency. Set at room temperature to cool.  


For the Chicken Milanese

Marinated chicken: Butterfly chicken breast and lightly pound thin.  Mix rest of ingredients together and marinate chicken for at least 2 hours in marinade (overnight is preferred).  

Breading: Mix bread crumb, lemon zest, dried parsley and pistachio together in a 9x13 pan and set aside.  First dredge each chicken breast in flour.  Second dip them into the whisked egg.  Finally coat with the seasoned bread crumb and set aside.

Heat oil in a pot to about 350 degrees Fahrenheit.  Cook the breaded chicken breast till it floats at the top, approximately 6-8 minutes depending on thickness.  Remove from oil and set on paper towels to absorb excess oil. Season with salt and cracked pepper.


For the Arugula Salad

Mix champagne vinegar, oil, salt, pepper, pistachios, and cheese in a bowl.  Add arugula and sundried tomato and toss lightly. 



On plate, spread a healthy amount of pistachio pesto on the bottom.  Place the crispy chicken breast on top of the pesto and drizzle some balsamic reduction on top of the chicken. Top chicken with the arugula salad.  Garnish with more chopped pistachio and pecorino cheese. 

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