American, Californian, Italian, Poultry

Cashew Crusted Parmesan Chicken

Cashew Crusted Parmesan Chicken

I made this with a side of coriander steamed rice and salad. Pair with a Pinot Noir from Sonoma Valley or Carneros.

  • 1/2 cup whole unsalted cashews
  • 1/2 cup bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup all-purpose flour
  • 2 eggs, whisked or beaten
  • 1/3 cup grapeseed oil or other healthy frying oil
  • 1 pound boneless, skinless chicken thighs (about 5 to 6 pieces)
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • Organic Marinara Sauce, for serving
  • A large platter or baking dish to set up coated chicken for frying
  1. In a chopper or high-performance blender, chop cashews until they become small pieces, until it looks like slightly large grains of sand
  2. Combine chopped cashews, bread crumbs and Parmesan cheese in a bowl.
  3. In another bowl add the flour.
  4. In a 3rd bowl add the eggs.
  5. Heat oil in a large skillet to MEDIUM.
  6. Rinse chicken in cold water, remove excess water and set in a bowl.
  7. Season chicken with the salt and pepper.
  8. Dredge each chicken piece in the flour, then the egg, the the crumbs. Place in platter or baking dish. Do this until all the chicken is coated.
  9. Fry all the chicken pieces about 10-12 minutes each side until cooked through. Fry over MEDIUM heat. Do not fry using high heat.
  10. Place chicken onto a clean plate for serving.
  11. Heat Marinara sauce in a saucepan and top the chicken for serving.


6 thoughts on “Cashew Crusted Parmesan Chicken

  1. Ohhhh I have to try this!!!! looks delicious!!!

    Posted by foodmoood | October 8, 2012, 9:09 am
  2. Hi, I’ve nominated your blog for the Traffic Raiser Award. If you want to participate just go to my blog and follow the instructions. Cheers.

    Posted by sil86as2 | August 18, 2012, 12:09 am
  3. Great idea to add the cashews.

    Posted by dianeskitchentable | July 30, 2012, 1:44 pm
  4. i need to make a gluten-free version of this… now!

    Posted by justcooknyc | July 30, 2012, 11:22 am

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