Best 2 Dukkah Chicken Cutlets And Eggs Recipes

**Dukkah Chicken Cutlets and Eggs: A Flavorful Fusion of Mediterranean and Middle Eastern Cuisine**

Tantalize your taste buds with the delectable Dukkah Chicken Cutlets and Eggs, a harmonious blend of Mediterranean and Middle Eastern flavors that promises a culinary journey like no other. These succulent chicken cutlets, generously coated in a fragrant dukkah crust, are perfectly complemented by the richness of fried eggs, creating a symphony of textures and flavors that will leave you craving more. Accompanying this main course are three additional recipes that elevate the dining experience: a vibrant fattoush salad, a creamy avocado tzatziki sauce, and a refreshing cucumber and tomato salad. Whether you're hosting a special occasion or seeking a delightful weeknight meal, this comprehensive guide provides all the necessary recipes to create a memorable and satisfying culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

DUKKAH CHICKEN CUTLETS AND EGGS

Dukkah Chicken Cutlets and Eggs image

Dukkah is an Egyptian condiment made of toasted nuts and seeds. It usually contains roasted hazelnuts or chickpeas as the foundation, and is seasoned with coriander and cumin. Add dukkah to chicken and eggs for a hint of crunch and smoky, nutty flavor.

Provided by Juliana Hale

Categories Green Salads

Time 30m

Yield 4

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 tablespoon sherry vinegar
1 ½ teaspoons orange zest
1 teaspoon honey
⅛ teaspoon salt
⅛ teaspoon ground black pepper
½ cup all-purpose flour
¼ cup dukkah
½ teaspoon cayenne pepper
6 eggs, divided
2 tablespoons water
2 (8 ounce) skinless, boneless chicken breasts
¼ teaspoon salt
4 tablespoons olive oil
½ teaspoon dukkah
1 pinch salt, or more to taste
6 cups mixed greens

Steps:

To make the orange-honey vinaigrette, put oil, vinegar, zest, honey, salt, and black pepper in a small screw-top jar. Cover and shake well.
Stir together flour, 1/4 cup dukkah, and cayenne in a shallow dish. Beat together 2 eggs with water in another shallow dish.
Cut each chicken breast crosswise into 2 equal pieces. Pound each piece between 2 sheets of plastic wrap to 1/4- inch thickness with the flat side of a meat mallet. Sprinkle chicken with 1/4 teaspoon salt. Dip each piece in egg mixture, then dredge in flour mixture to coat.
Heat oil in a large skillet over medium heat. Add chicken; cook, turning once, until no longer pink, 4 to 6 minutes. Drain on paper towels. Wipe out skillet.
Crack remaining 4 eggs into the skillet. Sprinkle with 1/2 teaspoon dukkah and 1 pinch salt. Reduce heat to low. Cook until whites are completely set and yolks start to thicken, 3 to 4 minutes.
Arrange greens on a serving platter; drizzle vinaigrette on top. Top with chicken and eggs.

Nutrition Facts : Calories 485.9 calories, Carbohydrate 18.9 g, Cholesterol 337.5 mg, Fat 34.5 g, Fiber 3.4 g, Protein 35.5 g, SaturatedFat 6.3 g, Sodium 478.4 mg, Sugar 2.8 g

DUKKAH CHICKEN

Dukkah Chicken image

I looked on Zaar for a recipe for this, and couldn't find any, so I decided to make up my own. I recommend serving this with my Mediterranean Fried Cous Cous (#388661)

Provided by RalMiska

Categories Chicken Breast

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

500 g boneless skinless chicken breasts, sliced into strips
2 cups natural yoghurt
1/4 cup lemon juice
2 teaspoons ground black pepper
breadcrumbs
2 cups breadcrumbs
1 cup parmesan cheese
3 tablespoons dukkah

Steps:

First, combine all of the marinade ingredients in a medium sized bowl.
Marinate the chicken strips in this mixture for at least one hour.
Preheat oven to 180ºC, and line a baking tray with waxed paper.
Put all of the breadcrumb ingredients in a food processor, and give it a few quick pulses, to mix the cheese through evenly (If you're using powdered cheese, you can skip this step, and just put it straight into a bowl, and stir it through with a fork).
Dip each piece of marinated chicken in the breadcrumb mixture, being sure to coat it thoroughly and evenly.
Place the chicken pieces on the baking tray, and give them a quick spray of olive oil.
Bake at 180ºC for 25 minutes, then turn them all over, and give them another 15 minutes.
Serve with Mediterranean Fried Cous Cous (#388661), and Herb, Lemon, and Garlic Dressing (#178208).

Nutrition Facts : Calories 539.8, Fat 15.6, SaturatedFat 8, Cholesterol 110.4, Sodium 915.7, Carbohydrate 47.6, Fiber 2.8, Sugar 9.7, Protein 50.1

Tips:

Use high-quality ingredients: The better the ingredients, the better the final dish will be. This is especially true for the chicken, eggs, and dukkah.
Don't overcook the chicken: Chicken is a delicate meat, and it can easily become dry and tough if it's overcooked. Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit, then remove it from the heat and let it rest for a few minutes before slicing.
Use a good quality dukkah: Dukkah is a key ingredient in this recipe, so it's important to use a good quality one. Look for a dukkah that is made with fresh, flavorful spices and nuts.
Serve the chicken and eggs with your favorite sides: This dish can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

This dukkah chicken cutlets and eggs recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover chicken. The chicken is juicy and flavorful, the eggs are cooked to perfection, and the dukkah adds a nice nutty crunch. Serve this dish with your favorite sides for a complete and satisfying meal.