Almond & parmesan crusted chicken
October 18th, 2009
Preparation Time
15 minutes
Cooking Time
8 minutes
Ingredients (serves 4)
- 2 eggs, lightly whisked
- 2 tbs 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 tbs olive oil
- 20g (1 tbs) butter
- Steamed green beans and carrots, and mashed potato, to serve
Method
- Place the eggs, milk, almond meal, parmesan, chives, salt and pepper in a shallow dish, and use a fork to mix until well combined.
- Place a chicken thigh between 2 pieces of plastic wrap and use a meat mallet to flatten evenly. Repeat with the remaining chicken thighs.
- Place the bread in the bowl of a food processor and process to fine crumbs. Transfer to a shallow dish.
- 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.
- 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.
Source:taste.com.au
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