In a mini food processor or spice grinder, pulse the pistachios in 5-second intervals, until chopped, 10 to 15 seconds,taking care not to overprocess the nuts into a fine powder. Transfer the nuts to a wide shallow bowl and stir in the panko, salt, and pepper and evenly combine.
Add the beaten egg to a wide shallow bowl and set next to the bowl of pistachio bread crumbs. Dip the cheese into the beaten egg, coating all sides, and then dip the cheese into the beaten egg, coating all sides, and then dip and gently press the cheese into the breading mixture.
Heat the olive oil in a small skillet set over medium heat. When the oil begins to sizzle, add the cheese and cook until golden brown on both sides and soft in the center, about 3 minutes per side. Make sure to cook the outer ring of the cheese. Reduce the heat if the bread crumbs are beginning to darken too quickly. Transfer the cheese to a serving plate.
Using a honey dipper or small spoon, drizzle the Brie with the honey and serve immediately with the sliced baguette.
