Lemon and Herb Dukkah Schnitzels

Cook Time 15 minutes

Servings 4


4 Skinless chicken breast fillets

2 Eggs

100g lemon & herb dukkah


Cooking oil, for frying (sunflower, rice bran, grape seed etc.)


Cut chicken breast to the thickness of approx. 1.5cm.

Prepare two bowls, one with 2 beaten eggs and a pinch of salt, and one with the dukkah.

Immerse the chicken pieces one at a time in the egg and then coat them in dukkah and place them on a plate ready for cooking.

Heat around 3 tablespoons of oil in a large frying pan or skillet. Place 2-3 schnitzels into the pan. Allow to fry for 1 minute and then turn. Allow the second side 1 minute and then reduce the flame to medium-low. The schnitzel will need around another 4-5 minutes to cook through depending on thickness.

Place the cooked schnitzel onto some paper towel immediately to soak up any excess oil.

Serve with a fresh Greek salad.


Duck Floss Egg Noodles


Butter Paneer Masala