3/4 cup almond meal
1/4 cup grated parmesan
Salt and pepper to taste
1 teaspoon dried or fresh herbs (optional)
1 egg with a dash of milk, whisked
500 grams chicken breast or thighs
SLICE, SEASON, WHISK, MIX, DIP, COAT, PRESS, FRY, SERVE…
If using chicken breast, slice them in half lengthways so they are thinner (this will help with cooking and will make your chicken go further). With the thighs, you can leave them as they are, or cut them in half to stretch them further. Wash and pat dry the chicken with kitchen towel.
In a small bowl, whisk the egg and a splash of milk together with a fork, and add a crack of salt and black pepper. In a plate, mix the almond meal and parmesan cheese together with the herbs if using.
Dip each piece of chicken in the egg to coat, then press into the almond meal mix, coating well. Do this for each piece until they’re all coated.
Heat a pan with a generous glug of olive oil. Fry the chicken for about 10 minutes, turning a couple of times, until golden brown and cooked through. It’s a good idea to slice a piece in half to make sure it is cooked through and not pink.
Serve with some vegetables or salad, or with some homemade dips (such as a cool mint raita, a spicy salsa or a homemade tomato sauce). You could also turn this into a carb free chicken parmigiana by topping the prepared chicken with some homemade tomato sauce and mozzarella and baking in a 200 degree celcius oven for 20 minutes (see my recipe here).
Nutritional information (per serve)