Chicken fillets or cubed chicken pieces (Whenever lean and we will breading)
200 grams of pistachios, or those who need depending on the steak or steaks. (Always peeled please lol) If you are maybe a little dry because we can crush more easily, sometimes pistachios are the so tender that a paste.
We started peeling pistachios and putting them in a mortar. The machacamos well until small pieces remain. The breading is on taste, if you like more "rustic" let coarsely. If you want to fine goes on and on until it is knackered.