Sesame and Pistachio Chicken Schnitzel with Turkish Salad
With Nadia Lim
Prep time: 20 minutes
Cook time: 15-20 minutes
Sesame and pistachio chicken schnitzel
2 tablespoon sesame seeds
3 teaspoons sumac (optional)
½ cup pistachios, finely chopped
1 teaspoon salt
4 boneless skinless chicken breasts
2-3 tablespoons oil (e.g. canola) for pan frying
1 telegraph cucumber, diced
1 punnet Italian cherry tomatoes, halved
½ red onion, thinly sliced
½ cup sliced mint leaves
100g feta, crumbled
Juice of 1 ½ lemons
4 medium Turkish flat breads (optional)
1 cup hummus
Preheat oven to 180°C
1. 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.
2. Heat oil in 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 five minutes.
3. Heat Turkish flat breads (if using) in oven for 3-4 minutes.
4. Combine all salad ingredients and season to taste with salt and pepper.
To serve, place chicken schnitzels and salad on plates with a dollop of hummus and Turkish flat bread on the side.