Styrian Pumpkin Seed Crusted Chicken
Elevate your dinner with this sophisticated Austrian-inspired dish featuring a vibrant, nutty crust made from roasted pumpkin seeds. It perfectly captures the essence of early autumn by balancing earthy textures with a tart cranberry-infused jus and silky mash.
Ingredients
- Chicken breasts4 stk
- Raw pumpkin seeds150 g
- Panko breadcrumbs50 g
- All-purpose flour50 g
- Eggs2 stk
- Potatoes (floury type)800 g
- Butter50 g
- Milk100 ml
- Cranberry jam4 tbsp
- Chicken stock100 ml
- Fresh parsley1 handful
- Pumpkin seed oil1 tbsp
Instructions
Peel and boil the potatoes in salted water until tender. Drain and mash with butter and milk until smooth. Season with salt and keep warm.
Pulse the pumpkin seeds in a food processor until coarsely ground, then mix with the panko breadcrumbs in a shallow bowl. Place flour in a second bowl and whisked eggs in a third bowl.
Season chicken breasts with salt and pepper. Dredge each breast in flour, dip into the egg, and finally press firmly into the pumpkin seed mixture until fully coated.
Heat oil in a large skillet over medium heat. Fry the chicken for 5-7 minutes per side until the crust is golden-dark green and the chicken is cooked through. Let rest for 2 minutes.
In a small saucepan, whisk together the chicken stock and cranberry jam. Simmer over medium-high heat for 5 minutes until slightly reduced and glossy.
Slice the chicken on a diagonal. Serve atop the potato mash, drizzle with the cranberry jus and a few drops of pumpkin seed oil, and garnish with fresh parsley.
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