Prep Time: 40 minutes
Cook Time: 1 hour
80g fresh breadcrumbs
vegetable oil for frying
zest of 1 lemon
fresh coriander sprigs
salt and pepper
2 chicken breasts cut into strips
2 tbs Zest Moroccan Spice Paste
50g plain flour
160g macadamia crumbs finely chopped
Marinate the strips in Zest Morrocan Spice Paste for 1 hour. Take 3 bowls. Into the first, add seasoned flour. In the second, add egg and whisk. Into the third, lightly combine the macadamias and breadcrumbs.
Lightly flour the chicken strips, dip in the egg and then coat with macadamia mix. Refrigerate for 30 minutes. In a non-stick frying pan, heat oil on medium heat. Add chicken and cook on both sides until golden. Serve with a simple salsa, coriander sprigs and a wedge of lemon.
Created by : Simon Ruffell
Eat Drink Catering, Byron Bay