1 pound skinless/boneless chicken 1 beaten egg flour 1/4 cup crushed no salt pistachio nuts 1/2 cups Panko Japanese Breadcrumbs Salt Pepper Dip chicken pieces into beaten egg, then into flour, back into the egg and into the panko/nut mixture. Saute in Olive Oil till brown and transfer to a shallow casserole. Be sure to top with the nuts and panko left in the saute pan. Bake at 325 degrees for about 20 minutes till the chicken is done.