Pistachio Dukkah Crusted Chicken Breast with Red Skin Mashed Potatoes

Egyptian origin, Pistachio Dukkah crusted chicken breast with spiced cauliflower steaks and red skin Mashed. Dukkah pronunciation: “DOO-kah”


  • 2 lbs. Lamb’s Supreme® Bistro Style mashed, (M24) prepared as directed, keep hot
  • 4 boneless, skinless chicken breasts, lightly pounded
  • 3 cups panko, seasoned to taste with salt and pepper
  • 3 whole eggs, slightly beaten
  • 1 head cauliflower, trimmed and cut into steaks
  • Pistachio Dukkah (see recipe)
  • 1/4 cup melted butter
  • curry salt
  • olive oil
  • dill sprigs

  • Pistachio Dukkah:
  • 4 cups shelled pistachios
  • 2 cups sesame seeds
  • 8 tablespoons whole coriander seeds
  • 8 tablespoons whole cumin seeds
  • 4 teaspoons fennel seed
  • 4 teaspoons fresh ground black pepper
  • 4 teaspoons sea salt flakes
  • Preheat oven to 350F. Place pistachio nuts on a lined baking sheet and roast for 10 minutes, or until golden brown. Place sesame, coriander, cumin and fennel seeds on a lined baking sheet and roast for 10-15 minutes, until golden and fragrant. Mix every 5 minutes to prevent burning.
  • Cool the nuts and seeds for 10 minutes. Place pistachio nuts, seeds, salt and pepper into a food processor. Pulse until nuts have broken down into small chunks. Store any leftover in a dry, airtight container.


  • Curry Spiced Cauliflower:
  • Season cauliflower steaks with curry salt. Heat skillet med-high with olive oil. Pan sear cauliflower and finish in oven until fork tender.

  • Pistachio Dukkah Crusted Chicken Breast:
  • Dip chicken breast into beaten egg, then into pistachio dukkah blend. Brown in skillet with small amount of oil and finish in oven.

  • Plate Assembly:
  • Place one chicken breast on plate, alongside mound of Lambs Red Skin Mash drizzled with butter and 2-3 pieces of cauliflower steak. Garnish with dill sprigs.


4 servings