As an honorary Australian, I feel it’s my civic duty to eat as many macadamias as humanly possible – they are incredibly delicious and so good for you. Packed with omega-7 fatty oils and palmitoleic acid, which can curb hunger and keep you hydrated too, macadamias are a bit of a wonder of nature. Similar to the healthy fats found in avocados and olive oil, macadamias are a rich source of monounsaturated fats, which help to reduce cholesterol and triglycerides in the body, supporting a healthy heart.
In this reimagining of that classic pub dish, the ground macadamias and mustard add crunch and a welcome touch of richness.
Nutty Chicken Schnitz
Prep: 40 mins.
- 4 chicken breast fillets (about 800 g)
- 1 cup raw unsalted macadamias
- 1/3 cup finely chopped chives
- sea salt and freshly ground black pepper
- 2 tablespoons dijon mustard
- 2 cups green beans, sliced horizontally
- 3 cups baby spinach
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon toasted cumin seeds, lightly crushed
- 3 tablespoons toasted pumpkin seeds
- 3 teaspoons poppy seeds
- Preheat the oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper.
- Use a rolling pin to lightly beat the chicken breasts to an even thickness, then set aside.
- Place the macadamias in a food processor and roughly pulse (don’t take them too far; aim for a rubble-like texture rather than breadcrumbs). Transfer to a bowl, stir in half the chives, and season with salt and pepper.
- Place the flattened chicken breasts on the prepared tray and spread evenly with the mustard. Press the macadamia mixture onto the mustard, and bake for 25 minutes or until golden and cooked through.
- Meanwhile, combine the beans, spinach, olive oil, lemon juice, and seeds in a large bowl and gently toss together.
- Serve the greens with the chicken schnitzel, sprinkled with the remaining chives.