Dukkah Chicken Cutlets and Eggs recipe
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Ingredients
- 2 tablespoons olive oil 1 tablespoon sherry vinegar 1 ½ teaspoons orange zest 1 teaspoon honey ⅛ teaspoon salt ⅛ teaspoon ground black pepper ½ cup all-purpose flour ¼ cup dukkah ½ teaspoon cayenne pepper 6 eggs, divided 2 tablespoons water 2 (8 ounce) skinless, boneless chicken breasts ¼ teaspoon salt 4 tablespoons olive oil ½ teaspoon dukkah 1 pinch salt, or more to taste 6 cups mixed greens
Nutrition Info
- 485.9 caloriescarbohydrate: 18.9 gcholesterol: 337.5 mgfat: 34.5 gfiber: 3.4 gprotein: 35.5 gsaturatedFat: 6.3 gservingSize: -sodium: 478.4 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Dukkah Chicken Cutlets and Eggs
Directions
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To make the orange-honey vinaigrette, put oil, vinegar, zest, honey, salt, and black pepper in a small screw-top jar. Cover and shake well.
Stir together flour, 1/4 cup dukkah, and cayenne in a shallow dish. Beat together 2 eggs with water in another shallow dish.
Cut each chicken breast crosswise into 2 equal pieces. Pound each piece between 2 sheets of plastic wrap to 1/4- inch thickness with the flat side of a meat mallet. Sprinkle chicken with 1/4 teaspoon salt. Dip each piece in egg mixture, then dredge in flour mixture to coat.
Heat oil in a large skillet over medium heat. Add chicken, cook, turning once, until no longer pink, 4 to 6 minutes. Drain on paper towels. Wipe out skillet.
Crack remaining 4 eggs into the skillet. Sprinkle with 1/2 teaspoon dukkah and 1 pinch salt. Reduce heat to low. Cook until whites are completely set and yolks start to thicken, 3 to 4 minutes.
Arrange greens on a serving platter, drizzle vinaigrette on top. Top with chicken and eggs.