Dukkah Chicken Cutlets And Eggs Food

DUKKAH CHICKEN CUTLETS AND EGGS

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.

DUKKAH CHICKEN

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).

EGYPTIAN EGGS WITH DUKKAH

Steps:

• DUKKAH.
• Roast the sesame seeds, coriander seeds, cumin seeds, and hazelnuts until golden and fragrant. (You may need to do each of these separately, so none of them scorch).
• Rub the skins off of the hazelnuts as much as possible.
• Combine the seeds and nuts in a spice or coffee grinder, and grind until they are chopped, but not pulverized into a paste. Add the salt and pepper. If you have any of the Dukkah left over, keep it in a airtight container in the refrigerator.
• EGGS.
• Soft boil the eggs for 3 minutes, then cool and peel under running water to easily remove the shells.
• Lightly dredge the eggs in the flour, dusting off any excess, then deep fry for a minute or two, until they are golden brown.
• Remove from the oil and roll in the Dukkah.
• Serve immediately with a light salad for an appetizer, or as is for a quick snack.

DUKKAH CHICKEN CUTLETS AND EGGS

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.