Dukkah Chicken Cutlets and Eggs
Dukkah, an Egyptian spice mix, adds smoky, nutty flavor to this green salad topped with chicken cutlets, eggs, and an orange-honey vinaigrette.
Ingredients
- 2 tbspOlive Oil
- 1 tbspsherry vinegar
- 1.5 tspOrange Zest
- 1 tspHoney
- ⅛ tspSalt
- ⅛ tspGround Black Pepper
- 0.5 cupAll Purpose Flour
- 0.25 cupdukkah
- 0.5 tspGround Cayenne Pepper
- 6Eggs, divided
- 2 tbspWater
- 2(8 ounce) skinless, boneless chicken breasts
- 0.25 tspSalt
- 4 tbspOlive Oil
- 0.5 tspdukkah
- 1 pinchsalt, or more, to taste
- 6 cupmixed greens
Instructions
- 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.