Almond and parmesan crusted chicken

  Almond and parmesan crusted chicken

    Ingredients


    2 eggs, lightly whisked
    2 tablespoons milk
    30g (1/4 cup) almond meal
    20g (1/4 cup) finely grated parmesan
    1/4 cup chopped fresh chives
    Salt & ground black pepper, to taste
    4 (about 150g each) chicken thigh fillets, fat trimmed
    5 pieces sliced white bread, quartered
    2 tablespoons olive oil
    20g (1 tablespoon) butter
    Steamed green beans and carrots, and mashed potato, to serve

 
Almond and parmesan crusted chicken
    Method
    Step 1

    Place the eggs, milk, almond meal, parmesan, chives, salt and pepper in a shallow dish, and use a fork to mix until well combined.
    Step 2

    Place a chicken thigh between 2 pieces of plastic wrap and use a meat mallet to flatten evenly. Repeat with the remaining chicken thighs.
    Step 3

    Place the bread in the bowl of a food processor and process to fine crumbs. Transfer to a shallow dish.
    Step 4

    Dip a chicken thigh in egg mixture and then breadcrumbs, pressing to coat. Place on a plate. Repeat with remaining chicken, egg mixture and breadcrumbs. Cover and place in fridge for 30 minutes to chill.
    Step 5

    Heat oil and butter in a large frying pan over medium-high heat. Add chicken and cook for 4-5 minutes each side or until golden and cooked through. Serve with steamed vegetables and mashed potato.

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10/17/2015 09:22:00 PM