This clever and flavoursome way to crumb chicken will have you changing the way you schnitzel


4 chicken breast fillets
2 cups natural yoghurt
200g packet falafel mix
Olive oil spray
1 tablespoon tahini
1 tablespoon lemon juice
2 Lebanese cucumbers
1 orange, segmented and
juice retained
400g can chickpeas, rinsed and drained
2 tablespoons chopped mint
1 spring onion, finely sliced
Salt and pepper, to taste
1 tablespoon olive oil


Slice chicken breast horizontally into two thin steaks.

Place 1 cup yoghurt into a shallow bowl and whisk in enough water for it to reach the consistency of thickened cream.

Dip chicken into the yoghurt mixture, shaking off the excess and then coat in falafel mix.

Arrange crumbed chicken on a baking paper lined oven tray and spray with oil.

Bake at 200°C for 10 minutes, then turn and cook for a further five minutes or until golden
and cooked through.

Combine remaining yoghurt with tahini and lemon juice to make a sauce.

For the salad, halve the cucumber lengthways and scoop out the seeds with a teaspoon.

Slice diagonally and place in a bowl with the orange segments and juice, chickpeas, mint and spring onion.

Season to taste and dress with olive oil. Serve alongside chicken drizzled with tahini yoghurt.

Visit The Dairy Kitchen online for more superfood inspiration.

You might also like...

Marinated BBQ split prawns with grilled Bowen mango
Garam Masala Lamb with Lemon Quinoa Pilaf
Barbacoa – Mexican slow cooked lamb