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Pistachio-Crusted Chicken with Carrot Raita

['6 oz 2-percent-fat Greek yogurt', '1 cup loosely packed cilantro leaves,plus more for garnish', '1 large garlic clove', '2 tablespoons lemon juice', 'lemon wedges for serving', '1/2 teaspoon ground cumin', '1/2 teaspoon salt', '2 medium carrots, chopped', '4 thin chicken cutlets', '3/4 cup unsalted raw pistachios, finely ground in food processor', '2 teaspoons olive oil']

Heat oven to 350°. In a food processor, puree yogurt, cilantro, garlic, lemon juice, cumin and salt until smooth. Transfer 1/3 cup yogurt mixture to a large resealable plastic bag; add chicken and shake until coated. Add carrots to processor and puree with remaining yogurt sauce; refrigerate carrot raita. Spread pistachios on a wide plate. Remove chicken from yogurt mixture and dredge in pistachio crumbs, pressing them to adhere until fully coated. Shake off any excess.
In a large ovenproof skillet, heat oil over medium-high heat. Cook chicken until golden brown, about 1 minute per side. Transfer pan to oven and bake until cooked through, 5 minutes. Serve cutlets with carrot raita, and garnish with cilantro and lemon wedges.

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