Chicken in pistachio, sumac and sesame crumbs

Chicken in pistachio, sumac and sesame crumbs

By
From
Turquoise
Serves
4
Photographer
Lisa Cohen and William Meppem

I like to serve this crunchy, moist and flavoursome chicken with shepherd’s salad, which provides another textural element via its combination of cucumber, peppers, radishes and tomatoes.

Ingredients

Quantity Ingredient
4 small free-range chicken breasts, skinned
2 free-range eggs
sea salt
freshly ground black pepper
plain flour
80ml olive oil
lemon wedges, to serve

Pistachio crumbs

Quantity Ingredient
100g fresh breadcrumbs
1 tablespoon ground sumac
1 lemon, finely zested
60g unsalted pistachios, shelled and coarsely chopped
1/4 cup sesame seeds
2/3 cup finely grated parmesan

Method

  1. To make the crumbs, put the breadcrumbs into a food processor with the sumac, zest and pistachios and pulse briefly – you don’t want to break up the nuts too much. Add the sesame seeds and parmesan and pulse briefly to combine.
  2. Preheat the oven to 180ºC. Lightly flatten the chicken breasts to an even 15 mm thickness.
  3. When ready to cook the chicken, lightly beat the eggs with a little water in a shallow dish to make an egg wash. Set up a production line of seasoned flour, egg wash and crumb mix. First dip the chicken pieces into the flour, then the egg wash and finally the crumb mix, patting them carefully all over.
  4. Heat the oil in a heavy-based frying pan and sauté the chicken pieces, two at a time, until golden brown all over – this should only take a few minutes. Transfer to a baking tray and cook for 8–10 minutes in the centre of the oven. Remove the chicken from the oven and allow to rest for a few minutes before serving with wedges of lemon.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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