Best Pistachio Crusted Eggplant Cutlets Recipes

PISTACHIO CRUSTED EGGPLANT CUTLETS

Pistachio Crusted Eggplant Cutlets image

From Vegetarian Times magazine January/February 2012 p.34. These are quick to prepare but beautiful and delicious. Pairs wonderfully with a rice pilaf.

Provided by Wish I Could Cook

Categories Vegetable

Time 30m

Yield 16 Cutlets, 4 serving(s)

Number Of Ingredients 5

Ingredients

1 cup shelled pistachios
6 ounces sun-dried tomatoes packed in oil, drained
2 jarred roasted red peppers, drained
2 garlic cloves
2 medium eggplants (1lb)

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.

Nutrition Facts : Calories 332, Fat 20.3, SaturatedFat 2.6, Sodium 250.5, Carbohydrate 34.9, Fiber 14.9, Sugar 8.8, Protein 11.5

PISTACHIO CRUSTED CHICKEN

Pistachio Crusted Chicken image

This recipe is so easy, and very elegant. Anyone can make it, and everyone will enjoy it!

Provided by Julie

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup chopped pistachios
½ cup bread crumbs
2 tablespoons Dijon mustard
2 tablespoons olive oil
2 tablespoons honey
salt and pepper to taste
2 large skinless, boneless chicken breast halves, cut into 1-inch strips

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.

Nutrition Facts : Calories 459.1 calories, Carbohydrate 28.6 g, Cholesterol 65.9 mg, Fat 23.5 g, Fiber 3.9 g, Protein 34.9 g, SaturatedFat 3.2 g, Sodium 497 mg, Sugar 12 g

PISTACHIO-CRUSTED EGGPLANT CUTLETS

PISTACHIO-CRUSTED EGGPLANT CUTLETS image

Yield 4-8 depending on eggplan

Number Of Ingredients 5

Ingredients

1 cup shelled unsalted pistachios
6 oz. oil-packed sun-dried tomatoes, drained
2 jarred roasted red peppers, drained
2 cloves garlic, peeled
2 medium eggplant (1 lb.), peeled and cut lengthwise into ¼-inch-thick slices (6 to 8 slices each)

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

Oven-Fried Eggplant Cutlets image

I can't remember where I found this recipe, but it is the only way my family likes eggplant...even the grandkids like it, and that's a miracle! I suggest adding different types of cheeses to the breading if you like because the cheese gives a lot of flavor and crispiness.Shredded cheddar or mozzarella cheese also works well. I also usually double the recipe for a large eggplant.The amount of garlic is also a personal preference.

Provided by donnie27

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons mayonnaise
1 tablespoon water
2 tablespoons lemon juice
1/2 teaspoon garlic
6 tablespoons sharp romano cheese, grated or 6 tablespoons parmesan cheese
6 tablespoons Italian seasoned breadcrumbs
1 medium size eggplant, unpeeled

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.

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