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Dukkah-Crusted Chicken Cutlets with Carrot-Cashew Salad
Adding coarsely ground spices—such as this dukkah spice blend—to the breading for pan-fried cutlets is an easy way to boost the flavor of chicken breasts. A tangy shredded carrot salad studded with cashews and sesame seeds is a savory-sweet counterpoint. If your carrots seem aged and a little lacking in natural sugar, add ⅛ to ¼ teaspoon sugar to sweeten them.
4
Servings
Tip
Don't overprocess the nut and seed mixture. Pulse until coarsely ground so the individual ingredients retain texture and flavor even after being combined with the panko.
40 minutes
Ingredients
-
2
tablespoons sesame seeds, divided
-
1
tablespoon coriander seeds
Directions
-
01In a 12-inch skillet over medium, toast the sesame seeds, stirring, until golden and fragrant, 1 to 2 minutes. Transfer to a small bowl and set the skillet aside.
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I have a trader joes dukkah seasoning- will try that.