Macadamia-Crusted Chicken with Finger Lime Hollandaise

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Pan-fried chicken breasts coated in crunchy crushed macadamia nuts, topped with a bright and creamy finger lime hollandaise sauce. This Australian-inspired chicken recipe, ready in about 30 minutes, pairs chicken breasts, macadamia nuts, all-purpose flour 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

4 breasts, 6 oz each, pounded to even thickness chicken breasts
1 cup, finely crushed macadamia nuts
1/2 cup all-purpose flour
2, beaten large eggs
6 tbsp, divided unsalted butter
1 tbsp, fresh lemon juice
3 egg yolks
2 tbsp finger lime pearls
to taste salt
to taste black pepper
2 tbsp olive oil

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Instructions

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.
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.
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).
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.
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.
Step 6: Serve the macadamia-crusted chicken topped with the finger lime hollandaise sauce.