Macadamia-Crusted Chicken with Finger Lime Hollandaise

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-fried chicken breasts coated in crunchy crushed macadamia nuts, topped with a bright and creamy finger lime hollandaise sauce. This australian-inspired chicken ready in about 30 minutes pairs finely crushed macadamia nuts, all-purpose flour, beaten large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Australian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 4 pounded chicken breasts with salt and black pepper. Set up a dredging station with 1/2 cup all-purpose flour, 2 beaten large eggs, and 1 cup finely crushed macadamia nuts.
  2. Step 2: Dredge each chicken breast first in flour, then dip into the beaten eggs, and finally press into the crushed macadamia nuts to coat evenly.
  3. Step 3: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat. Add the coated chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F).
  4. Step 4: For the finger lime hollandaise, melt 4 tbsp unsalted butter and keep warm. In a heatproof bowl over simmering water, whisk 3 egg yolks with 1 tbsp fresh lemon juice until thickened and creamy, about 3 minutes.
  5. Step 5: Slowly drizzle the melted butter into the yolks while whisking vigorously to emulsify. Remove from heat and gently fold in 2 tbsp finger lime pearls.
  6. Step 6: Serve the macadamia-crusted chicken topped with the finger lime hollandaise sauce.

Equipment for this recipe

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Frequently asked questions

How long does Macadamia-Crusted Chicken with Finger Lime Hollandaise take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Macadamia-Crusted Chicken with Finger Lime Hollandaise?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep finely crushed macadamia nuts from drying out.

Can I substitute ingredients in Macadamia-Crusted Chicken with Finger Lime Hollandaise?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Macadamia-Crusted Chicken with Finger Lime Hollandaise for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Macadamia-Crusted Chicken with Finger Lime Hollandaise?

Australian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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