Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1 pound Turkey or pork cutlet or boneless chicken breasts, skinned
¼ cup Flour, divided
2 tablespoons Each butter or margarine and oil
¼ cup Minced green onion or shallots
½ cup each Chicken broth and dry vermouth or white wine
1 cup Sliced mushrooms
½ cup Coarsely chopped American pistachios
Lemon slices or wedges
Pound meat to ¼ inch thickness. Combine 3 tablespoons flour with ¼ teaspoon salt. Dredge cutlets in seasoned flour; shake off excess. Heat butter and oil in skillet. Sauté cutlets in seasoned flour; shake off excess. Heat butter and oil in skillet. Sauté cutlets on high heat 1 to 2 minutes on each side. Lower heat and cook 5 minutes longer. Remove cutlets to warm platter; keep warm. Remove fat leaving 1 tablespoon in skillet; sauté onion. Add 1 tablespoon flour and 1/8 teaspoon pepper to skillet; blend until smooth. Gradually blend in chicken broth and vermouth; cook and stir until mixture is smooth and thickened. Stir in mushrooms; salt and pepper to taste. Cook 1 minute. Add pistachios. Place lemon slices on cutlets; spoon over top. Yield: 4 servings.