Nut-Crusted Chicken Schnitzel
A heathy schnitzel? Could it be? Yes, yes it can. You’ve gotta try this Nut Crusted Chicken Schnitzel ASAP!
Equipment
- Parchment Paper
- 1 Wire Roasting Rack
- Saran Wrap
Ingredients
- 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
Instructions
- 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.
Notes
The chicken is best if served immediately, but can be stored in the refrigerator if needed, for up to 3 days. Reheat in the oven until warmed through.
Tried this recipe?Let us know how it was!