Sesame and Pistachio Chicken Schnitzel with Turkish Salad
This is a great way of jazzing up chicken schnitzel in a healthy delicious way! Try it with the sumac – it gives a lemony flavour to the chicken that tastes amazing.
Coating chicken schnitzel in a mix of spices and finely chopped pistachios makes for a super tasty coating that is also gluten-free! The salad is simple but works perfectly with the chicken and hummus for a well balanced tasty dinner the whole family will love. If you can’t find sumac, you can always substitute with the finely grated zest of 1 lemon. You could add some warm Turkish bread on the side or homemade sweet potato fries if you want more carbohydrates.
Sesame and pistachio chicken schnitzel
- sesame seeds 2 tablespoons
- sumac 3 teaspoons (optional)
- pistachios ½ cup, finely chopped
- salt 1 teaspoon
- chicken breast 4 boneless and skinless
- oil 2-3 tablespoons
- telegraph cucumber 1, diced
- cherry tomatoes 1 punnet, halved
- red onion ½, thinly sliced
- avocado 1 firm ripe, sliced
- mint leaves ½ cup sliced
- feta 100g, crumbled
- lemons juice of 1 ½
- hummus 1 cup
Preheat oven to 180°C/355 Fahrenheit.
- Mix sesame seeds, sumac (if using), pistachio nuts and salt together. Slice chicken breasts in half horizontally to make thin schnitzel pieces (to do this, lay a chicken breast on a chopping board and place one hand flat on top to hold it steady while you cut through with the knife in your other hand). Coat liberally in pistachio mix.
- Heat oil in a large fry pan (preferably non-stick) on medium heat. Cook schnitzels in batches, for 2 – 3 minutes on each side until golden brown, then transfer to an oven dish and finish off cooking in oven for 5 minutes.
- Combine all salad ingredients and season to taste with salt and pepper.
- To serve, place chicken schnitzels and salad on plates and serve with a good dollop of hummus on the side.