This is a delicious way to jazz up a simple chicken breast with a crust of sourdough crumbs, pistachios, lemon, sesame seeds and Parmesan. For best results use good quality sourdough bread crumbs.
1/2 loaf sourdough bread
1 lemon, finely zested
50g unsalted shelled pistachios, coarsely chopped
30g sesame seeds
100g finely grated Parmesan cheese
1 handful parsley leaves
4 chicken breast fillets
1/2 cup flour
salt & pepper
oil for shallow frying
- Preheat oven to 180C.
- For breadcrumbs: Cut the bread into large chunks, place on a baking tray and toast in the oven for about 5 mins or until crunchy on the outside but soft on the inside. Place in the bowl of a food processor and process to coarse crumbs.
- Add the lemon zest and pistachios to the breadcrumbs and pulse briefly to combine. Add the sesame seeds, parmesan and parsley and pulse to combine. Tip the crumb mixture onto a large plate and set aside.
- Put the flour on another plate and season well with salt and pepper.
- Break the eggs into a medium-size bowl and add a couple of teaspoons of water and whisk with a fork. Season with salt and pepper.
- Take each chicken breast and place it between 2 pieces of cling wrap. Using a meat mallet, pound the chicken a few times to flatten to a uniform thickness.
- Now set up the crumbing line in this order – flour, egg, crumbs.
- Take a chicken breast and dredge it in the flour, shake off any excess. Dip it in the egg wash and place it in the crumbs, pressing it into the crumbs so that it is evenly coated on both sides. You can place the crumbed chicken in the fridge at this stage to help set the crumbs, but it is not essential.
- Heat a shallow layer of oil in a frypan over medium-high heat. Add the chicken being careful not to overcrowd the pan. You may need to cook the chicken in a couple of batches. Cook until golden on the first side, then turn over and cook until golden on the other side. Transfer to a baking tray and finish the cooking in the oven, approx 8-10 minutes. Remove from the oven and allow to rest for a couple of minutes.
- Serve with fresh lemon wedges and a simple salad.
Note: this recipe has been adapted from one by Greg and Lucy Malouf from their book Turquoise.