Parmesan Almond Crusted Chicken

A simply satisfying chicken dish with a very flavourful crust and tender interior. Parmesan cheese and almond meal make a delectable combination for these bland and boring chicken breast.

• 3 tbsp Plain flour
  
• 1 Egg
  
• 1 cup Fresh breadcrumbs
  
• 1/3 cup Almond meal
  
• 1/2 tbsp Lemon zest, finely grated
  
• 2 tbsp Parmesan cheese, grated
  
• 1-2 tbsp Parsley, chopped
  
• Salt and pepper
  
• 500 g Chicken breast, skinless and boneless
  
• Sunflower oil

1. Combine flour, salt and pepper on a large plate. Lightly whisk egg in a shallow dish. Combine breadcrumbs, almond meal, lemon zest, Parmesan, parsley, salt and pepper in a separate shallow dish.
   
2. Lightly coat chicken with seasoned flour, shaking off excess, then dip in egg, finally the breadcrumb mixture, pressing crumbs on gently with your fingertips to coat.
   
3. Fill a large skillet with oil up to 1cm deep and heat over medium flame until sizzling. Pan-fry the chicken, in batches, for 3 minutes each side or until just cooked through and lightly golden brown. Serve chicken with salad and lemon wedges.