Time 35m Yield 4 Number Of Ingredients 9 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Combine mayonnaise, lemon peel, garlic, lemon brine, cayenne pepper, and saffron in a mini food processor; blend until smooth, scraping down sides once or twice. Refrigerate aioli until ready to use. Place egg whites into a dish or bowl. Place dukkah into a second dish. Dip chicken tenders first into egg whites, letting excess drip off, then coat with dukkah. Place tenders on the prepared baking sheet. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Time 2h15m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
First, combine all of the marinade ingredients in a medium sized bowl. Marinate the chicken strips in this mixture for at least one hour. Preheat oven to 180ºC, and line a baking tray with waxed paper. Put all of the breadcrumb ingredients in a food processor, and give it a few quick pulses, to mix the cheese through evenly (If you’re using powdered cheese, you can skip this step, and just put it straight into a bowl, and stir it through with a fork). Dip each piece of marinated chicken in the breadcrumb mixture, being sure to coat it thoroughly and evenly. Place the chicken pieces on the baking tray, and give them a quick spray of olive oil. Bake at 180ºC for 25 minutes, then turn them all over, and give them another 15 minutes. Serve with Mediterranean Fried Cous Cous (#388661), and Herb, Lemon, and Garlic Dressing (#178208).
More about “dukkah chicken cutlets and eggs recipes”
Time 30m Yield 4 Number Of Ingredients 17 Steps:
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.
