Pistachio-Crusted Lemon Chicken with Mixed Greens

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hours


  • 1 1/4 cups pistachios, coarsely chopped
  • 3/4 cup Parmesan Reggiano cheese, grated coarsely
  • 1/4 cup and 3 tablespoons cake flour
  • 4 tablespoons chopped assorted herbs (tarragon, basil, parsley)
  • 1/2 cup egg substitute (equivalent of 2 eggs)
  • 1 cup low-fat buttermilk
  • 6 (4-ounce) chicken breasts, skinned and flattened
  • Salt and pepper, to taste


Preheat oven to 350 degrees. Combine pistachios, cheese, 3 tablespoons cake flour and chopped assorted herbs. Reserve. Combine egg substitute and buttermilk and mix well with fork or whisk. Set aside. Season chicken breasts with salt and pepper, then dredge into a quarter-cup cake flour, then into buttermilk mixture, and finally into pistachio mixture, coating completely. Place chicken breasts in baking dish and bake for 35 to 40 minutes.