600 grams boneless, skinless chicken breasts
½ cup plain flour
1 teaspoon Dijon mustard
1 clove garlic, crushed
sea salt and freshly ground pepper
1½ cups panko breadcrumbs
3 tablespoons ground almonds
¼ cup chopped flat-leaf parsley
1 cup grated Parmesan
finely grated zest 1 lemon
lemon wedges to serve
Preheat the oven to 180˚C.
Cut the chicken breasts horizontally into two or three pieces, depending on how thick the breasts are.
Put the flour in a shallow dish and season.
Whisk the eggs, mustard and garlic in another dish and season.
Crumbs: Put all the ingredients in a food processor and blend until finely chopped. Tip into a wide shallow dish and season.
Dip each piece of chicken first in the flour, shaking off the excess.
Then dip in the egg, letting the excess drip back into the bowl, then coat in the breadcrumb mixture, pressing it on firmly to adhere.
To cook: Heat a little oil and a knob of butter in a large sauté pan and cook the chicken in batches for 2-3 minutes each side until golden and crisp. Cooking time will depend on the thickness of the chicken.
To serve: Place on plates with lemon wedges and serve with the Italian salad.