Walnut-Crusted Lavender Chicken

• 1 ½ pounds boneless, skinless chicken breast, washed and patted dry
• 1 teaspoon cardamom seeds
• 1 teaspoon cumin seeds, toasted
• 1 ½ teaspoons dried lavender flowers
• 1 cup plain low-fat yogurt
• Juice of ½ lemon
• 1 teaspoon minced garlic
• 1 teaspoon freshly grated ginger
• Cayenne pepper to taste
• ½ cup plain dry bread crumbs
• ¼ cup ground walnuts
• 2 tablespoons flour
• Salt and pepper to taste
• Olive oil and butter for frying (about 2 tablespoons each)

Cut each chicken breast into two or three pieces and pound lightly with a meat mallet or the flat side of a heavy knife to form even cutlets, about 2 to 3 inches in diameter.

Grind the cardamom and cumin seeds in a clean coffee grinder until finely ground, or use a mortar and pestle or blender. Add the lavender and grind to just break it up and release its fragrance.

Place the yogurt in a small bowl and mix in the ground spices along with the lemon juice, garlic, ginger, and cayenne pepper. Mix thoroughly and toss with the chicken to coat the cutlets evenly.

In a shallow dish or pie plate, combine the bread crumbs, walnuts and flour. Season the yogurt coated chicken with salt and pepper and dredge in the bread crumb mixture.

Heat the olive oil and butter in a large skillet. Add the breaded chicken and sauté on each side until golden brown and chicken is cooked through, about 10 minutes. Serve with garden vegetables or roasted mushrooms.

Makes 4 servings.