This is more a helpful tip than a recipe, and a tasty (and healthy) alternative to traditional breadcrumbs for pork, veal or chicken schnitzels, or a lovely crumb crust for healthy quick fish.
If you want to use this recipe as a crumb crust for fish, simply follow the steps below (substituting the walnuts for macadamia nuts) but skip the flouring/egg step. Instead, lay two firm white fish fillets (we used barramundi in the photo shown below) on a piece of baking paper on a baking tray, add a good dash of olive oil to the nut mixture (to make it clump together), then press the nut mixture onto the top of fillets. Bake for approximately 10-15 minutes in 180°C oven until just cooked.
Nut Crust Recipe Ingredients
- 2 large handfuls of walnuts (for pork, veal or chicken) OR macadamia nuts (for chicken or fish)
- 1 clove garlic
- 1 small handful of fresh thyme
- 1/2 finely grated zest of lemon
- 1/2 cup plain flour
- 1 egg, lightly beaten
Nut Crust Recipe Method
Roughly chop the walnuts and thyme and add to a food processor. Grate, garlic press or finely chop the garlic and add to the walnuts along with the lemon zest.
Process briefly (using the pulse button) until the walnuts are the size of fresh breadcrumbs (ensure you keep some pieces largish for crunch). Tip the mixture out onto a large plate.
Place 1/2 cup of plain flour on a large plate and season with salt and pepper. Lightly coat the meat in the flour, then dip in the beaten egg. Place in the walnut mixture and press the walnut crumbs into the meat to coat well.
Place on a tray lined with non stick baking paper, spray meat lightly with olive oil spray and bake for approximately 15-30 minutes at 180°C. The cooking time will depend on the size and quantity of meat used.