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Pecan-crusted chicken mini schnitzels

Pecan-crusted chicken mini schnitzels with salad

Pecan-crusted chicken mini schnitzels

Name: Pecan-crusted chicken mini schnitzels
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: Jewish
Ingredients: oil for the baking sheet; ½ tbsp smoked or sweet paprika; ¼ tsp garlic granules; ¼ tsp onion granules; 100g pecans; 50g medium matzo meal; 2 eggs beaten; 6-8 skinless boneless chicken thighs (about 500g); lemon wedges to serve

Victoria Prever

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Serves 4

Easy

Prep: 15 mins

Cook: 10 mins - 12 mins

A star rating of 5 out of 5.2 ratingsRate

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Blitzed pecans make for a crunchy golden crust on juicy chicken thighs, with no need for frying. Serve with a chopped salad and enjoy any leftovers cold the next

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App onlyChopped salad. This is a premium piece of content available to subscribed users.

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Ingredients

Nutrition

Units:

MetricUS

oil

for the baking sheet
½ tbsp smoked or sweet paprika
¼ tsp garlic granules
¼ tsp onion granules
100g pecans
50g medium matzo meal
2 eggs

beaten
6-8 skinless boneless chicken thighs

(about 500g)
lemon wedges

to serve

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Nutrition: Per serving

kcal449
fat31g
saturates5g
carbs12g
sugars2g
fibre3g
protein31g
salt1.3g

Method

step 1

Heat the oven to 220C/200C fan/gas 7 and lightly oil a large baking sheet or line with baking parchment. Combine the paprika, garlic and onion granules, ¾ tsp salt and a good grinding of black pepper in a small bowl.
step 2

Blitz the pecans in a food processor until finely chopped but not ground, as you want some crunchy texture. Add the matzo meal and spices. Pulse briefly to combine. Pour into a wide, shallow dish and put the eggs in a second shallow bowl.
step 3

Trim any excess fat off the chicken thighs and put them between two sheets of baking parchment. Beat with a rolling pin or the base of a heavy saucepan until about ½ cm-1 cm thick.
step 4

Dip both sides of each chicken thigh into the egg mixture, then into the pecan mixture, pressing it all over, then shaking to remove any excess. Transfer to the baking sheet and bake for 18-20 mins, turning halfway, until the chicken is cooked through and the crust is golden. Serve with lemon wedges and a chopped salad.

Recipe tip

Pecans give these juicy chicken thighs a delicious, crunchy crust with no need for frying, and the spices in the coating pack a flavour punch. Walnuts, hazelnuts and almonds all work just as well, but the chicken will be paler and may benefit from frying. These are great to prepare with children – you can form a little production line – and can be served cold for lunch the next day, so I often make a double batch.

Recipe from Good Food magazine, April 2023

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A star rating of 5 out of 5.2 ratings

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