Macadamia crumbed chicken

My mum says that she doesn’t mind making dinner, it’s thinking of what to have that she doesn’t like so much. I’m the same a lot of the time although with me, it’s more that I have so many recipes saved I can never choose one.

Last week I received a very lovely email from Leanne, a reader. Hi Leanne! Leanne wrote very kind words but also made a few suggestions of recipes she’d like me to try. Yay, someone making the decision for me! I was so excited I added one request straight to this week’s menu – the perfect chicken schnitzel.

Macadamia crumbed chicken

It’s not quite a traditional chicken schnitzel but my take on the classic using my nut of the moment – macadamias. I love the crunch and extra flavour they give the chicken. It was a very very easy dinner to whip up, used just a few ingredients and tasted fantastic.

Reading for flattening

To make a good crumbed chicken, the meat has to be equal thickness all over. I make it nice and flat using my meat mallet.

Put a piece of baking paper (or you can use a chopping board) on the bench, lay out your chicken breast and then put a second piece of paper on top of the chicken fillet.

Let out any pent up anger and give that chicken a good beating until it’s about an inch thick but no more than that.

Flattened chicken

Let out any pent up anger and give that chicken a good beating until it’s about an inch thick but no more than that. I use the flat side of my meat mallet. The rough side tends to rough it up a little too much.

Marinating the chicken

Now it’s time to marinate the chicken to make it nice and tender. It also eliminates the need for egging and flouring like traditional schnitzel.

Place the chicken in a bowl and pout over the sour cream then turn the chicken over until it is all coated. Set it aside in the fridge for at least 30 minutes.

Readying the coating

When you’re nearly ready for dinner, prepare the crumb by mixing the bread crumbs and nuts with a little salt and pepper. Spread them out on a large plate.

Crumbing the chicken

Take the chicken out of the sour cream and shake off any excess then lay it out on top of the crumb. Press it into the mixture so it gets a good coating.

Crumbed and ready for cooking

Flip the chicken over and coat the other side with crumb.

Setting the crumb

Heat a large fry pan over medium heat and cook the chicken fillets for 2-3 minutes on each side just to seal the crumb.

You might have to do them one at a time if your pan isn’t big enough.

Then it’s into the oven at 180C fan-forced for 15 minutes until the chicken is cooked through.

Ready

One of mine got a little too toasted in the pan.

Macadamia crumbed chicken

I served mine up on a risoni salad that I made up with what I had in the fridge. It was a combination of broccoli, risoni, basil pesto feta and lemon juice and was quite delicious.

Macadamia crumbed chicken

Enjoy!

What about you? Do you like deciding what to cook for dinner or would you rather someone else thought about it for you?

Macadamia crumbed chicken

Macadamia crumbed chicken - my perfect chicken schnitzel

Macadamia crumbed chicken - my perfect chicken schnitzel

Yield: 2

Ingredients

  • 2 tbsp macadmia nuts, crushed
  • 3 tbsp bread crumbs
  • salt and pepper
  • 1/2 cup light sour cream
  • 1 large chicken breast fillet (about 300g)

Instructions

  1. Cut the chicken breast into two equal parts and then flatten them between two sheets of baking paper, using a meat mallet until they are and even 1 inch thick all over.
  2. In a bowl, coat the chicken in the sour cream and refrigerate for at least an hour.
  3. Pre-heat the oven to 180C(356F) fan-forced and line a baking tray.
  4. Combine the bread crumbs, nuts and salt and pepper and spread onto a large plate.
  5. Shake any excess sour cream from the chicken and one at a time, lay it on top of the crumb and press it in to coat it. Repeat on the other side and with the other fillet.
  6. Heat a large fry pan over medium heat. Cook the chicken for 2-3 minutes a side until it just starts to turn golden.
  7. Place the chicken on the lined oven tray and cook for 15 minutes or until cooked through.

 

 

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