Mix seed crumbed chicken schnitzel
4 Chicken fillet breasts – each piece cut into 3 long strips
60g bread crumbs
65g sesame seeds
30g sunflower seeds – roughly chopped
1 tbs coriander seeds – crushed
½ t salt
2 eggs – beaten
Salt & black pepper
Coconut oil for frying (you can use any oil if you don’t have coconut oil)
1 Lemon – to serve
Place each piece of chicken in a ziplock bag or between 2 bits of cling film and flatten it with a meat tenderizer/hammer or a rolling pin until it is about 1cm thick.
Mix all the crumb ingredients together
Put the flour and the beaten eggs in 2 separate bowls
Dip each piece of chicken in the flour and gently shake off the excess. Dip it then into the egg and last into the crumb mixture to coat it well. Repeat this with all the chicken pieces.
Put enough oil in a frying pan, I prefer coconut oil for the health benefit and it also helps to not burn the sesame seeds. If you don’t have you can use olive oil, butter or sunflower oil. The oil must be at least 1 cm deep in the pan, once it is hot (medium heat) you can add the chicken and fry it for about 6 minutes until golden on both sides.
To make this a light summer dish you can serve it with the following sauce:
100ml Greek style yogurt
1 small garlic clove – crushed/chopped
1 tbs fresh mint leaves - chopped
2 t lemon juice