dukkah-crumbed chicken schnitzel
- 500g small sweet potatoes (kumara), thinly sliced with a mandolin
- ¼ cup (60ml) extra virgin olive oil, plus extra for brushing
- ¼ cup (35g) plain flour
- sea salt and cracked black pepper
- 2 eggs
- ¼ cup (60ml) milk
- 1 cup (140g) store-bought dukkah
- ½ cup (35g) panko (Japanese) breadcrumbs
- 4 x 180g chicken breast fillets, halved horizontally
- watercress leaves and lemon wedges, to serve
- Preheat oven to 180°C. Brush the sweet potato with oil and place on oven trays lined with non-stick baking paper. Roast for 10–12 minutes or until crisp. Set aside.
- Place the flour, salt and pepper in a medium bowl. Place the egg and milk in a separate bowl and whisk to combine. Place the dukkah and breadcrumbs in a third bowl.
- Dust the chicken in the flour, dip into the egg mixture and press into the dukkah crumbs to coat. Heat half the oil in a large non-stick frying pan over medium heat. Cook half the schnitzels for 3 minutes each side or until golden and cooked through. Repeat with the remaining oil and schnitzels.
- Divide between plates and serve with the sweet potato crisps, watercress and lemon wedges. Serves 4
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