Chicken with Parmesan Crust
2 eggs, lightly whisked
2 tablespoons 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 tablespoons olive oil
20g (1 tablespoon) butter
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 tomato salad and mash potato.