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Pumpkin Seed Crust

Better breading

Here’s a healthful breading for chicken and other dishes. To use the mixture on chicken, whisk 2 large egg whites until they are foamy. Pound 4 chicken breast halves to an even thickness, then dip them into the egg whites, coating both sides. Press both sides into the crust mixture, coating evenly. Saute in a little bit of olive oil.

Pumpkin Seed Crust

1 cup raw, unsalted, hulled pumpkin seeds

1∕4 cup plain dried bread crumbs

3 tablespoons olive oil

1∕2 teaspoon crushed red pepper flakes

1∕2 teaspoon curry powder

kosher salt

freshly ground black pepper

Place the pumpkin seeds in a food processor; pulse until coarsely chopped. Transfer to a small, dry skillet; toast over low heat for several minutes, until fragrant, shaking the pan often to promote even toasting. Transfer to a mixing bowl to cool.

Stir in the bread crumbs, the oil, crushed red pepper flakes and the curry powder. Season with salt and black pepper to taste. Use right away, or freeze in an airtight container for up to 3 months. Makes about 13∕4 cups.

Adapted from “San Francisco Flavors: Favorite Recipes From the Junior League of San Francisco”

The Washington Post

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