lightly adapted from Fine Cooking
2 large eggs
1-3/4 cups sliced almonds
1/2 cup whole wheat flour
1-1/2 lb. chicken breast
Kosher salt and freshly ground black pepper
1.5 Tbs. of butter
1.5 Tbs. of coconut oil
- Lightly beat the eggs in a shallow bowl.
- Pulse the almonds and flour together in a food processor until the almonds are coarsely chopped,
- transfer the almond mixture to a pie plate or similar dish.
- Season the chicken with salt and pepper.
- Dip pieces of chicken one by one in the eggs. Dredge in the almond mixture, pressing lightly to help it adhere. Set aside. (I like to use one hand for the egg mixture and one for the almonds so that they don't get caked with eggy almonds)
- Heat the butter and coconut oil in a large skillet over medium heat.
- In batches, if needed, cook the chicken until light golden brown and just cooked through, 3 to 4 minutes per side.
- Transfer the chicken to a paper-towel-lined plate. Between batches, remove any stray almonds from the pan and add more butter/oil if necessary.
- Serve and store plain for little people or on top of a salad.
Refrigerator: 2 days
Freezer: Up to 1 month
view/print recipe
Share
No comments:
Post a Comment