Walnut-crusted lavender chicken

April 23, 2008

1 1/2 pounds boneless, skinless chicken breasts
1 1/2 teaspoon cardamom pods
1 teaspoon cumin seeds, oven-toasted
1 1/2 teaspoon dried lavender blossoms
1 cup plain, low-fat yogurt
Juice from 1 lemon
1 teaspoon minced garlic
1 teaspoon freshly grated ginger
Cayenne pepper to taste
1/2 cup bread crumbs
1/4 cup ground walnuts
2 tablespoons flour
Oil for frying
Salt and pepper to taste

Cut each chicken breast into 2 or 3 pieces and flatten. Grind the cardamom pods and cumin seeds in a coffee grinder until finely ground. Add the lavender and grind just enough to break up the buds. Add spice mix to the yogurt, then add the juice, garlic, ginger and cayenne. Mix thoroughly and toss with chicken. Coat evenly.

Mix the bread crumbs, walnuts and flour. Season the chicken with salt and pepper and dredge the cutlets in the walnut mixture. Pan fry over medium heat until the chicken is golden brown and juicy.

Serves 4.

- Recipe courtesyof Willow Pond Farm, Fairfield, Pa.

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