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Nutty Chicken Schnitzels with dried fruit chutney

Posted on April 2, 2012 by in Chicken

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My family loves chicken schnitzels, but because it is a bit of  a labor-of-love with-thing with the stages of egg wash, flour, egg wash again and then the crumbing, I very seldom make them. I was playing around with ideas to make this simpler, but not lose any of the taste. Simpler by removing one or two of the stages.I think I might have succeeded, what do you think?
I remember many years ago, we traveled through Namibia and stayed in the Minen Hotel in Tsumeb for a few days. During the day we would take day trips through the Etosha Game Reserve, but supper time we were back at the hotel for Eisbein and their legendary veal or chicken schnitzels. Those chicken schnitzels were so big their they filled an entire steak plate and all the side dishes had to come in separate bowls. I have to say that my aim here was not to replicate the size of the meal, but rather the delicious crispy outside and the soft juicy inside of the chicken.
As I’ve said earlier, I  have made chicken schnitzels and pork schnitzels the proper way and yes it is delicious, but the aim here is to reduce effort and time spent in the kitchen, after all you are on a site called My Easy Cooking….
We are also still cooking with Safari Dried Fruits and Nutsand  I wanted to incorporate some of their amazing products. The end result was a little fusion between the Austrian Schnitzel and classic South African flavors such as curry, star anise, cinnamon and coriander. I hope you like it.

Nutty Chicken Schnitzels 
serves 4

4 de-boned chicken breasts
4 slices of white bread
1x 100 g packet Safari Salted Cashew Nuts
125 ml chopped herbs – I used coriander and parsley
salt and pepper
3 eggs – beaten or vegetable oil ( read method for explanation)
vegetable oil for frying if this method is used.


Place the bread, cashews, herbs, salt and pepper in the food processor and blitz until you have fine crumbs and pour out on a plate. Slice all 4 chicken breasts open on the one side and butterfly them. If you are making burgers, you can halve the breasts at this stage. Take a meat mallet and lightly flatten the meat without breaking it up. Now, here are two ways of cooking your schnitzels.
Method 1 – Brush each chicken schnitzels lavishly with vegetable oil and dip into the breadcrumbs, making sure the schnitzel is coated completely. Place on a baking sheet and refrigerate for about 30 minutes before baking them in a preheated oven (180C) for about 20-25 minutes or until they are crispy and brown.
Method 2 – Dip each chicken schnitzel in egg wash and then into the bread crumbs. Place on a plate and refrigerate for at least 30 minutes. Heat some oil in a skillet and fry each schnitzel on both sides until golden brown and yummee.

Dried fruit chutney

250 g Safari Choice Fruit Salad
125 g Safari Golden Sultanas
1 tsp curry powder
500ml water
125 g sugar
1 star anise
1 stick cinnamon
3 cloves
about 2T white wine vinegar

Place all the ingredients for the chutney in a pot and simmer on low heat until the fruit is soft and the chutney has a thick consistency. Serve with the schnitzels or spoon into a sterilized glass jar and keep for sandwiches or to enjoy with cold meats.

More recipes with Safari Dried Fruit and Nuts

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6 Responses to “Nutty Chicken Schnitzels with dried fruit chutney”

  1. Jess 2 April 2012 at 8:58 am #

    Ooo yummy, gives a new meaning to "I want cashew nut chicken for dinner"

  2. Pinkpolkadot 2 April 2012 at 3:28 pm #

    Wow, Nins!! Dit lyk heerlik! Ek is mal oor die chutney!

  3. janice tripepi 2 April 2012 at 3:49 pm #

    Oooh Nina what a great recipe xx jan

  4. Nina Timm 2 April 2012 at 5:26 pm #

    Hi Jess, yes those little butty niblets are so yummee

  5. Nina Timm 2 April 2012 at 5:27 pm #

    Pinkpolkadot – I made two batches already, first one I kept chunky, the other I put through the processor….both a treat!

  6. Nina Timm 2 April 2012 at 5:27 pm #

    Jan – lovely seeing you again, thank dol!

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