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Crispy Pumpkin Seed Chicken Breast | Oven-Baked
(0)
35 min
Quick
Gurkerl Küche
Saftige Hendlbrust in einer knusprigen Panier aus feinen Semmelbröseln und gehackten steirischen Kürbiskernen, goldbraun im Backrohr gebacken. Mit echtem Kürbiskernöl verfeinert.
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat (or 180 °C convection) and line a baking sheet with baking paper.
Rinse the chicken breast under cold water, pat dry with paper towels, cut into even cutlets or tenderloin strips, and season all over with 1 tsp fine salt and 1 pinch ground black pepper.
Roughly chop the pumpkin seeds with a large knife and mix them with the breadcrumbs in a deep plate.
Chef's tip
Tip for extra crispiness: Do not chop the pumpkin seeds too finely – coarse pieces ensure the perfect crunch in the oven.
The chicken can be easily prepared in advance: bread up to 2 hours before baking, keep refrigerated, and slide fresh into the hot oven.
Ingredients
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