Zesty Pistachio Crumbed Chicken Tenderloins

By November 8, 2018June 20th, 2020Chicken

The crunch of the nuts, the zest of the lemon and the bite of the chilli makes these tenderloins so deliciously tasty. Combined here with my Cucumber Dill Salad


  • ½ teaspoon lemon zest
  • ½ teaspoon cayenne pepper *optional
  • ⅓ cup fresh breadcrumbs, dried out
  • 3 tablespoons unsalted pistachio nuts, finely chopped
  • 1 teaspoon finely chopped red chilli of choice
  • 3 chicken tenderloins
  • 1 egg, slightly beaten
  • oil for frying


  • Combine lemon zest, *optional cayenne pepper, breadcrumbs and chopped nuts
  • Dip the tenderloins into the beaten egg, then into the crumbed mix, coat well
  • Heat oil in a medium-size pan over a medium to high heat, pan fry the tenderloins until golden brown and cooked through.
  • Serve with my Cucumber Dill Salad

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