A heathy schnitzel? Could it be? Yes, yes it can. You’ve gotta try this Nut Crusted Chicken Schnitzel ASAP!
I often make the classic chicken schnitzel at home. It’s one of my favorite foods. But sometimes I feel guilty and want a similar healthy option. Do you feel the same? I present to you the Nut Crusted Chicken Schnitzel. Did I mention it was baked, too?
If you want, you can definitely air fry it, or even shallow fry it in a large pan over medium heat on the stove. The crust will be crispier. But, I wanted to give you the healthiest, easiest option.
The chicken is lightly coated in Dijon mustard, so that the nut crust sticks to it. It’s made out of a delicious blend of nuts, seeds and spices. Hazelnuts, pine nuts, almonds, pumpkin seeds and sunflower seeds. Cumin, harissa, smoked paprika, garlic powder, and Herbes de Provence. Can you say, yum?!
What should I serve with this Nut Crusted Chicken Schnitzel?
My Preserved Lemon Harissa Yogurt, of course! It’s a super easy condiment to make, you can whip it up in just a few minutes. But other amazing options include My Famous Aji Green Sauce, or even a simple garlic aioli. However my husband thinks they’re good enough on their own, without a sauce!
- All the Nuts & Seeds – I really love the mixture of nuts and seeds here. But I understand if you don’t want to get all of them (although if you do, they last a while in your pantry, a worthy investment, hehe). Feel free to use any mixture of the nuts and seeds I’ve mentioned, but make sure you’re supplementing the missing nuts and seeds so you still have enough to coat the chicken. For example, if you don’t have hazelnuts, use extra almonds and pine nuts to cover the missing amount of hazelnuts.
- Chicken breasts – You can also sub 6 cutlets for breasts. If you do, no need to pound thinner with a mallet.
Nut-Crusted Chicken Schnitzel
- 1 Sheet Pan
- Parchment Paper
- 1 Wire Roasting Rack
- Food Processor
- Saran Wrap
- Meat Mallet
- ¼ cup raw blanched hazelnuts
- ¼ cup raw slivered blanched almonds
- ¼ cup raw pine nuts
- 2 tablespoons raw sunflower seeds
- 2 tablespoons raw shelled pumpkin seeds
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon herbs de Provence
- ½ teaspoon harissa powder
- Kosher salt
- Freshly ground black pepper
- 3 8 oz. boneless, skinless chicken breasts
- 1 ½ tablespoons Dijon mustard
- Preserved Lemon Harissa Yogurt
- Adjust rack to middle position and preheat to 450°F. Line a sheet pan with parchment paper and place a wire rack on top.
- Place the hazelnuts, almonds, pine nuts, sunflower seeds, pumpkin seeds, paprika, cumin, garlic powder, herbs de Provence, harissa, ½ teaspoon Kosher salt, and freshly ground black pepper in the bowl of a food processor. Pulse to combine until coarsely ground, a little bit larger than panko breadcrumbs. Transfer to a large plate.
- Place the chicken between two large sheets of saran wrap. Pound them with a mallet (or with a heavy-bottomed skillet if you don’t have one) until they are ½-inch thick. Season all over with Kosher salt and freshly ground black pepper, then brush all over with Dijon. Take each breast and transfer to plate with nut mixture, pressing to adhere on all sides.
- Place chicken on wire rack. Bake for 16-18 minutes, flipping the chicken halfway through.
- Serve with the Preserved Lemon Harissa Yogurt, for dipping.
- Alternate Air Fryer Instructions: Preheat the air fryer to 400°F. Spray chicken with cooking oil of choice (I used avocado oil). Cook chicken for 10 minutes, until cooked through, turning once in between.
- Alternate Shallow Fry Instructions: Heat 1/4 inch of neutral oil in a large skillet over medium heat. Add chicken and cook 2-3 minutes per side, until golden brown and cooked through.
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