Dukkah Crusted Chicken w/ Slaw

Spring has sprung, and we are celebrating the beginning of the new season with our take on a crowd favourite, the chicken schnitzel. A quick and delicious recipe that is perfect for a weeknight dinner with family, or a night entertaining guests. Seriously tasty dukkah crusted chicken, served on a bed of creamy apple slaw and topped with crunchy freeze-dried persimmons & sweet RG sticky balsamic.

Serves: 4-6
Prep Time: 10 minutes
Total Time: 40 minutes

Ingredients

For the Chicken

RG Extra Virgin Olive Oil (EVOO), for pan-frying
2 large chicken breasts (sliced on the diagonal into 6 schnitzels total)
1 cup of plain flour
Pinch of salt & Pepper, to season flour
4 eggs + 1/2 cup water, for egg wash
Yarrawonga Dukkah
Sticky Balsamic Reduction
Freeze Dried Persimmons
lemon wedge for garnish

For the Slaw

1 large packet of slaw mix
1 apple sliced julienne
1/2 cup of chopped spring onion
1/2 cup of chopped raw broccolini
1/2 cup of grated parmesan cheese
OPTIONAL handful of freshly chopped parsley, coriander and mint
1/3 cup aioli

Directions

Place chicken breast slices first into the flour mix, followed by eggwash, then finally Yarrawonga Dukkah. Repeat one-by-one until all chicken pieces have been crumbed.
Heat a large frying pan on a moderate-high heat and cover the bottom with Extra Virgin Olive Oil.
Once oil has reached temp (oil should bubble when chicken is placed in) place 2-3 pieces in and cook until crunchy & golden brown, flip and continue to cook the other side for a further 3-4 minutes. Repeat until all chicken is cooked, placing the cooked chicken on paper towel to drain off any excess oil.
In a large mixing bowl combine slaw, apple, broccolini, spring onion, parmesan & optional herbs and toss. Add aioli to the mix and toss again until slaw is evenly dressed.
Serve chicken on a generous bed of slaw, garnish with our freeze-dried persimmons, lemon and Sticky Balsamic reduction.

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Products used in this recipe