Dukkah Chicken Cutlets and Eggs

3.0
(1)
1 Review
2 Photos

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.

Submitted by Juliana Hale
Updated on November 16, 2019
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
Meet the Allrecipes Test Kitchen
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Servings:
4
Yield:
4 servings
Jump to Nutrition Facts

Ingredients

Orange-Honey Vinaigrette:

  • 2 tablespoons olive oil

  • 1 tablespoon sherry vinegar

  • 1 ½ teaspoons orange zest

  • 1 teaspoon honey

  • ⅛ teaspoon salt

  • ⅛ teaspoon ground black pepper

Chicken and Eggs:

  • 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

Directions

  1. 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.

  2. Stir together flour, 1/4 cup dukkah, and cayenne in a shallow dish. Beat together 2 eggs with water in another shallow dish.

  3. 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.

  4. 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.

  5. 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.

  6. Arrange greens on a serving platter; drizzle vinaigrette on top. Top with chicken and eggs.

Cook's Note:

Substitute white wine vinegar for the sherry vinegar if preferred.

Find our recipe for dukkah at armagazine.com/dukkah.

Nutrition Facts (per serving)

486 Calories
35g Fat
19g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 486
% Daily Value *
Total Fat 35g 44%
Saturated Fat 6g 32%
Cholesterol 338mg 113%
Sodium 478mg 21%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 12%
Total Sugars 3g
Protein 36g 71%
Vitamin C 15mg 16%
Calcium 100mg 8%
Iron 4mg 22%
Potassium 532mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.