Mix the breadcrumbs and chopped pistachios in a bowl.
Coat the chicken with the flour, then dip into the egg, and finally coat very well with the breadcrumb pistachio mixture. Make sure to press and pack the breadcrumb pistachio mixture on tightly. Then set aside.
Heat the oil In a non-stick pan over medium heat. Fry the chicken on both sides until golden brown to an internal temperature of 160°F using a thermometer. Once cooked, set aside on a paper towel-lined plate to drain any excess oil.
Drizzle the chicken with sweet chili sauce. Serve with bread and garnish with parsley.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.