Makes 2 servings.
This chicken dish is quick, crispy and delicious. I like it at room temperature as well. You can serve it cut into strips in a salad or paired with any grain and vegetable.
2 chicken scallopini, about 6 ounces each
1 egg white
2 tablespoons lemon juice
½ teaspoon Kosher salt
3 tablespoons white chia seeds
2 tablespoons Dukkah
2 tablespoons panko
3 tablespoons extra-virgin olive oil
Cut scallopini into 3 pieces, (it is easier to handle) and pat dry.
In a deep plate, whisk the egg white, lemon juice and salt. Place the chicken in the dish.
Combine the coating ingredients and spread on a sheet of wax paper.
Heat the olive oil in a large skillet.
Dip the chicken into the coating and sauté on each side over high heat until there is still a trace of pale pink on the inside. It is very quick, about 1 minute on each side.