This crunchy chicken is coated with crushed matzo crackers, walnuts and plenty of pepper and herbs.
3 (8 ounce) boneless, skinless chicken breasts
1 cup crushed matzo crackers
3/4 cup finely chopped California walnuts
1/4 cup grated Parmesan cheese
2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried crushed rosemary
1 teaspoon black pepper
1/3 cup flour
2 eggs, beaten
6 lemon wedges
Place each chicken breast on a board and carefully cut in half horizontally to make 6 flat fillets.
Place crushed crackers, walnuts, cheese, salt, herbs, and pepper in a shallow dish and toss with your fingers to mix all ingredients. Place flour and eggs in two other shallow dishes.
Dip each chicken breast in flour, rolling to coat completely. Dip in beaten egg and let the excess drip off. Place in crumb mixture and turn several times to coat heavily, lightly pressing crumbs into the chicken.
Heat 1-1/2-inches of oil in a very large skillet. (Oil should be about 375℉ and will pop if a few drops of water are added.) Cook 2 or 3 chicken pieces at a time making sure not to crowd the skillet. Cook for 2 to 3 minutes on each side or until golden brown. Drain on paper towels.
Serve with lemon wedges.
This pasta dish is so simple to prepare, starting with canned chicken and frozen broccoli. Add a light Parmesan cheese sauce and crunchy walnuts to finish the dish!
Tender chicken breast crusted with California walnut panko and parmesan blend, seared and oven baked with California walnut lemon mustard aioli, pickles, and shredded lettuce.
