Dusted in Dukkah
Peppered with spices, crushed nuts and seeds, dukkah is a fantastic way to add new flavours and crumbly texture to everyday dinners and snacks. Try this recipe by Donna Hay:
Dukkah-crumbed chicken schnitzel
Ingredients
- 500g small kumara, thinly sliced (using a mandolin is easier to get thin slices)
- 1/4 cup Azzuro Blend olive oil, plus extra for brushing *
- 1/4 cup flour
- Sea salt and cracked black pepper
- 2 eggs
- 1/4 cup milk
- 1 cup Alexandra's Traditional Dukkah *
- 1/2 cup panko breadcrumbs
- 4 x 180g chicken breast fillets, halved horizontally
- Watercress leaves and lemon wedges, to serve
* Available in the Azzuro store
Method
Preheat oven to 180C. Brush the kumara 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 kumara crisps, watercress and lemon wedges.
Serves 4.
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