Here's a great idea to jazz up chicken dinners. A pumpkin seed and panko breadcrumb crust gives good old chicken breasts a pronounced nutty crunch. You can also use your favorite fish fillet instead of chicken. You may put it in the oven for less time or you may finish in a pan.
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- 2 chicken breasts, halved
- 1 Cup all-purpose flour
- 4 eggs, beaten
- 2 Cups panko breadcrumbs
- 2 Cups pumpkin seeds
- 1 Tablespoon kosher salt
- 1 Tablespoon black pepper
- 1 Tablespoon finely chopped oregano
- 1 Tablespoon orange zest
- 1 Cup sunflower oil
Pound the chicken breasts lightly until they are ¼-inch thick.
Set out 3 bowls. Place the flour in one, eggs in another, and the panko breadcrumbs, pumpkin seeds, salt, black pepper, oregano, and orange zest in the last bowl. Coat the chicken breasts with flour, then dip into the eggs, followed by panko mixture.
Heat the oil in a sauté pan over medium heat. Lightly sauté the chicken until golden, about 1 minute on each side.
Meanwhile preheat the oven to 350 degrees, about 10 minutes. Place the chicken breast onto a baking sheet and bake for 10-15 minutes.