First cut the chicken into strips (of the size you prefer), put it in a bowl, cover it with milk and let it rest for 30 mintues.

In a separate bowl, add chopped pistachios, pecorino cheese and breadcrumbs.
Drain the meat and pass it in the breading.

Heat a little oil in a non-stick pan and cook over medium-low heat until golden brown on both sides.

Pistachio chicken is ready: salt (and pepper, if you like) to taste and serve immediately.

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