Chicken fillets pounded thin and fried are shnitzel in Israel. Miriam serves a healthier, herby, baked version.
Sizzling summer weather takes away our appetite for anything but light, nutritious food. Coming in from the street feeling broiled ourselves, a quick, home-cooked meal is the answer. Like these organic chicken fillets. They’re more interesting than the usual fried shnitzel because herbs like the ones featured in our Middle Eastern spice series, breadcrumbs and nuts protect the meat and keep it juicy – and make a lively, flavorful crust.
Most shnitzels are fried, but these you bake in less than 15 minutes. Less time over a hot stove, and healthier for you.
Nut and Herb-Crusted Chicken Fillets
Serves 6
Ingredients:
6 skinless fillets of chicken breast
1 egg
1 tsp. prepared mustard
1 cup toasted, dry breadcrumbs
1 tsp. salt
1/2 tsp. black pepper
1/8 tsp. cayenne pepper flakes, or more if liked
1/2 cup fresh herbs: parsley, chives, rocket, basil, scallions, cilantro – alone or in combination.
1 cup toasted, ground walnuts
olive oil to drizzle
Method:
- Preheat the oven to 450°F – 220°C.
- Toast the walnuts in a dry skillet for 2 minutes, tossing them around with a spatula once in a while. When a toasted aroma arises from them, remove them from the skillet and allow them to cool.
- In a bowl, combine the breadcrumbs, the salt, black pepper, and cayenne flakes.
- In a food processor fitted with the knife blade, blend the walnuts and the herbs till the nuts are
- chopped fine. Blend the herb/nut mixture with the dry mixture of breadcrumbs and seasonings.
- Blend the egg and the mustard in a separate bowl.
- Dip each side of each chicken fillet into the egg mixture. Then dip each eggy fillet into the crumb mix, pressing it lightly to make the crumb mixture stick.
- Place the coated fillets on a rack over a baking pan. Drizzle them all over with a thread of olive oil.
- Bake 12 minutes or until the chicken is no longer pink inside. If it seems like the crust will burn before that, cover the fillets with a sheet of baking paper.
- Serve with rosé wine, cold beer, or lemonade.
Bon apetit!
More Light Summer Recipes on Green Prophet:
Photo by Miriam Kresh: www.israelikitchen.com
Author: Miriam Kresh
Miriam Kresh is an American ex-pat living in Israel. Her love of Middle Eastern food evolved from close friendships with enthusiastic Moroccan, Tunisian and Turkish home cooks. She owns too many cookbooks and is always planning the next meal. Miriam can be reached at miriam (at) greenprophet (dot) com.
