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    Saturday, October 17, 2015

    Almond and parmesan crusted chicken

      Almond and parmesan crusted chicken


        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
        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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    Item Reviewed: Almond and parmesan crusted chicken Rating: 5 Reviewed By: Mrs. Chef
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