Matt Sinclair's Cashew Crumbed Chicken
- Prep
- 20
- Cooking time
- 5
- Serves
- 4
Method
- Flatten the chicken thighs gently using a mallet to ½ cm thickness.
- Blitz the cashews in a blender until broken up but with a bit of crunch.
- Mix Cashews in a bowl with the panko, parmesan and parsley until blended together
- Prepare 3 bowls for the crumbing of the chicken – one with flour, one with beaten egg and the other with the panko & cashew mixture.
- Dip the chicken into the flour, followed by egg wash and finally the panko mixture.
- Heat 1cm of Cobram Estate Extra Virgin Olive Oil in a frying pan with 40mls of Cobram Estate Garlic infused Extra Virgin Olive Oil until hot.
- Fry the chicken in batches for about 2 minutes on each side or until golden brown.
Ingredients
4 skinless Chicken Thighs
1 cup salted cashew nuts
½ cup grated parmesan
¼ cup chopped parsley
Egg for dipping
Plain Flour
½ cup Panko Breadcrumbs
Cobram Estate Extra Virgin Olive Oil for frying
40ml Cobram Estate Garlic Infused Extra Virgin Olive Oil