Dukkah Chicken is the ultimate upgrade for anyone tired of the same old breaded cutlets. By using a fragrant Egyptian blend of toasted nuts and seeds instead of basic breadcrumbs, you get a crust that is incredibly savory and packed with a unique “earthy” crunch. When you pair this crispy protein with a bright citrus vinaigrette and a jammy fried egg, you have a 20-minute meal that feels like a high-end bistro dish right in your own kitchen.
Dukkah Chicken
What You’ll Need to make this Dukkah Chicken
For the Zesty Orange Vinaigrette:
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2 tbsp olive oil (the good stuff!)
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1 tbsp sherry vinegar (gives it a lovely depth)
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1 ½ tsp fresh orange zest
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1 tsp honey
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⅛ tsp each of salt and cracked black pepper
For the Main Event:
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2 (8 oz) boneless chicken breasts (slice them thin into cutlets)
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½ cup flour (for that first coating)
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¼ cup dukkah (plus a little extra for the “chef’s pinch” at the end)
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½ tsp cayenne pepper (if you like a little back-of-the-throat heat)
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6 large eggs, divided
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2 tbsp water
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4 tbsp olive oil for the pan
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A big 6-cup heap of mixed baby greens
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Salt to taste
Mixed baby greens
Dukkah
Boneless chicken breast
Flour
Eggs
How to Pull It All Together
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Start with the Dressing: I always whisk the vinaigrette first. Mixing the oil, sherry vinegar, orange zest, and honey early gives the flavors time to actually get to know each other while you prep the rest.
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The Breading Station: Set up three shallow bowls—one with flour, one with 2 of the eggs beaten with a splash of water, and the third with your dukkah and cayenne.
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Get the Crust Right: Season your chicken cutlets with a bit of salt first. Then, it’s a simple dance: flour, egg wash, and then press them hard into the dukkah. You want that Dukkah Chicken crust to really stick.
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The Sizzle: Heat 3 tablespoons of the oil in a heavy skillet. Fry the cutlets for about 3-4 minutes per side. You’re looking for a deep golden brown. Let them rest for a minute—it keeps them juicy.
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The Eggs: Wipe that same pan out, add the last tablespoon of oil, and fry your remaining 4 eggs. I highly recommend keeping the yolks runny; it’s the secret to the whole dish.
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The Finish: Toss your greens in that orange dressing. Lay down a piece of Dukkah Chicken, slide an egg right on top, and hit it with one last sprinkle of dukkah.
Dukkah Chicken Cutlets & Eggs
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Prep time: 15 minutes
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Cook time: 12 minutes
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Total time: 27 minutes
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Servings: 2–4
The Numbers (Per Serving)
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Calories: ~485
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Protein: 36g (it’s a powerhouse!)
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Fat: 32g
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Carbs: 14g
FAQ
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Wait, what’s in Dukkah? It’s usually hazelnuts or almonds mixed with sesame seeds, cumin, and coriander. It’s incredibly earthy.
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Don’t have Sherry Vinegar? Swap it for apple cider vinegar. It won’t be quite as nutty, but the acidity will still make the Dukkah Chicken pop.
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Air Fryer? Yep. 400°F for about 10 minutes. Just give them a quick spritz of oil so they don’t look chalky.
Souce: www.allrecipes.com
