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Pecan-crusted chicken
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Deliciously crunchy nut-crusted chicken schnitzels over creamy pumpkin mash that will leave everyone wanting seconds!
Ingredients:
  • 250.00 ml pecan nuts
  • 82.50 ml flat-leaf parsley leaves
  • 75.00 gm polenta (cornmeal)
  • 1 egg
  • 4 chicken breast fillets, trimmed
  • 1kg jap pumpkin, peeled, chopped
  • 40g butter
  • 36.80 gm vegetable oil (see tip)
  • dressed rocket leaves, to serve
Instructions:
  • In a food processor, pulse pecans and parsley until coarsely chopped. Transfer to a shallow dish, mix in polenta, season with salt and pepper. In another bowl, whisk egg. Cut each chicken fillet in half lengthwise.
  • In a microwave-safe bowl, cook the pumpkin until tender on HIGH for 4 to 6 minutes. Drain and return to the bowl. Mash with butter until smooth. Season with salt and pepper, then cover to keep warm.
  • Take one chicken fillet and delicately submerge it in the beaten egg, ensuring it is completely covered. Next, gently press on the pecan mixture onto the fillet using your fingertips, making sure it is evenly coated.
  • In a non-stick frying pan, heat oil over medium heat. Cook chicken schnitzels in batches of 2 for 2 to 3 minutes per side, or until cooked through. Serve alongside pumpkin mash and rocket.

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