Cooking time will depend on the thickness of the chicken
If you’re looking for a twist on a traditional schnitzel, then this crunch is what you’re looking for. Use the grater on fish, halloumi, beef schnitzel and eggplant slices.
What you will need:
- ½ cup roasted, skinned almonds
- ½ cup panko or breadcrumbs
- ¼ cup sunflower seeds
- 2 tablespoons black sesame, white sesame and white quinoa
- 1 teaspoon cumin
- ½ teaspoon of turmeric
- salt and ground pepper
- 1 cup of flour
- 2 large eggs
- 2 cloves garlic, melted
- 600 grams of skinless and boneless chicken thighs
- vegetable oil and butter, for cooking
- yogurt dressing (see recipe below)
- mustard
How to make it:
- Put all the ingredients in a blender and beat them until they are ground to a fine texture. Put it in a wide shallow dish and season well with salt and pepper.
- Put the flour on one plate and the beaten eggs and garlic on the other. Season the chicken with salt and pepper. Dip first in the flour, then in the eggs, letting the excess drip off, and then in the breadcrumbs, pressing it to stick well.
- Put for 30 minutes in the fridge. Heat a little oil and half a spoonful of butter in a large frying pan and cook the chicken for 2-3 minutes on each side, until golden brown and crispy.
- Cooking time will depend on the thickness of the chicken. Transfer the chicken to paper towels. Serve with salad and mustard.
Dressing:
- ¼ cup mayonnaise and 1/4 strained yogurt
- 1 tablespoon of apple cider vinegar
- 2 cloves of garlic, melted
- 1 teaspoon each Dijon mustard and some toasted cumin seeds
- salt and ground pepper
Cabbage salad:
How to make them:
- Dressing: Whisk everything together in a bowl until smooth and season well with salt and pepper.
- Salad: Put the cabbage, apple and onion in a bowl. Add half the dressing and toss until the vegetables are lightly coated, then toss in the walnuts. Serve the remaining dressing separately.
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