Rinse the slices of chicken under running water and then dry them. Beat the eggs in a bowl with a good pinch of salt; put the chicken in it to marinate, for a couple of hours, in the fridge.

After an hour, start to prepare the rest of the recipe: wash the potatoes very thoroughly under running water and, without peeling, put them in a saucepan with enough cold water to cover them. Add a little salt, preferable coarse salt, and a spoonful of vinegar (this helps avoid the potatoes breaking up as they cook). From when the water boils, it will take about 20-30 minutes to cook them.

In the meanwhile, chop 150 g of the pistachios finely and the rest more coarsely. Remove the chicken from the fridge, take it out of the bowl and let the excess egg drip off, then coat it with the coarsely chopped pistachios and leave to rest for a few minutes.

Heat the milk for a couple of minutes. Check the potatoes with a fork; if they’re cooked, strain them, peel them as soon as possible and squash them immediately with a potato masher. Put the mashed potato in a saucepan, add the finely chopped pistachios and the warm milk. The quantity of milk can vary according to whether you want the mash to be softer or drier: pour it in a little at a time until you have the consistency you want and, lastly, season with salt.

Now heat the olive oil in a frying pan and cook the slices of chicken for 5-6 minutes on each side. If necessary add 1-2 spoonfuls of hot water or broth. Arrange the chicken on a serving dish with the hot mashed potato and... buon appetito!