Lemon and Herb Dukkah Schnitzels

Justine Schofield
Cook time 15 minutes
Servings 4


4 Skinless chicken breast fillets

2 Eggs

100g lemon & herb dukkah


Cooking oil, for frying (sunflower, rice bran, grape seed etc.)

Lemon and Herb Dukkah Schnitzels


Cut chicken breast to the thickness of approx. 1.5cm.

Prepare two bowls, one with 2 beaten eggs and a pinch of salt, and one with the dukkah.

Immerse the chicken pieces one at a time in the egg and then coat them in dukkah and place them on a plate ready for cooking.

Heat around 3 tablespoons of oil in a large frying pan or skillet. Place 2-3 schnitzels into the pan. Allow to fry for 1 minute and then turn. Allow the second side 1 minute and then reduce the flame to medium-low. The schnitzel will need around another 4-5 minutes to cook through depending on thickness.

Place the cooked schnitzel onto some paper towel immediately to soak up any excess oil.

Serve with a fresh Greek salad.