Egyptian Dukkah Crusted Chicken

4.50 from 2 votes

How to make Egyptian Dukkah Chicken. Our easy Dukkah Crusted Chicken Breast recipe is crispy & moist, served with a healthy carrot salad.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Egyptian

Keyword: Dukkah Chicken

Servings:

Calories: 529kcal

In a nonstick skillet over medium heat, toast the sesame seeds, stirring, until golden and fragrant, 2 minutes. Transfer to a small bowl.
In a food processor, combine the coriander, cumin, caraway, oregano, 1/4 cup hazelnuts, 1 tablespoon sesame seeds and 1/4 teaspoon of salt and pepper. Pulse until coarsely ground.
In a medium bowl, combine the carrots, vinegar, mint, remaining 1 tablespoon of sesame seeds and 1 teaspoon salt. Toss and set aside.
Set a wire rack on 2 rimmed baking sheets. In a shallow bowl, stir together the flour and cornstarch. In a second smaller bowl, use a fork to beat the eggs and 1 tablespoon of water until well combined. In a third shallow bowl, stir together the spice blend, panko, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Season each cutlet on both sides with salt and pepper. One at a time, dredge the cutlets through the flour mixture, turning to coat and shaking off any excess. Then coast both sides with egg, and finally dredge with panko, pressing the crumbs to the meat. Place the cutlets on the prepared racks.
In the skillet over medium high heat, heat 6 tablespoons of canola oil. Add 2 cutlets and cook undisturbed until golden brown, 1-2 minutes. Using tongs, flip and cook the other side until golden brown, an additional minute.
Remove the skillet from the heat. Transfer the cutlets to the second prepared rack. Repeat with the remaining oil and cutlets. Serve hot with carrot salad.