Crispy almond-breaded chicken with apple and fennel salad
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 520, total fat 22 G., saturated fats 4 G., proteins 44 G., carbohydrates 37 G., fiber 5 G., cholesterol 187 mg, sodium 582 mg, sugar 7 G.
Calories 520, total fat 22 G., saturated fats 4 G., proteins 44 G., carbohydrates 37 G., fiber 5 G., cholesterol 187 mg, sodium 582 mg, sugar 7 G.
This dish uses thinly sliced chicken breasts that are quickly pan-fried. They are dipped in beaten eggs and then coated in a mixture of panko breadcrumbs, almond flour, and lemon zest. After frying, the chicken develops a super-crispy crust with pleasant almond and citrus notes. Serve with a refreshing and juicy, vitamin-rich salad of lettuce, fennel root, apples, red onion, and basil, dressed with lemon juice and olive oil.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 thin, skinless, boneless chicken breasts (about 0.7 kg)
- 1.5 tbsp. panko breadcrumbs
- 0.5 cup almond flour
- Grated zest of 1 lemon + 1 tbsp lemon juice + lemon wedges for serving
- 2 large eggs
- 1/3 cup + 1 tbsp olive oil + more as needed
- 4 cups mixed small salad greens
- Half a fennel root, cored and thinly sliced
- 1 small crisp red apple, thinly sliced
- 0.5 cup coarsely chopped fresh basil
- Half a small red onion, thinly sliced
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Cooking the dish according to the recipe:
- In a shallow bowl, combine the panko, almond flour, and 1/2 teaspoon each of salt and black pepper. Stir in the lemon zest evenly with your fingers. In a separate shallow bowl, lightly beat the eggs and season with salt and pepper. Sprinkle the chicken with salt and black pepper.
- In a large nonstick skillet over medium-high heat, heat about 1/3 cup olive oil (add some breadcrumbs and the oil should shimmer). Working with 2-3 chicken pieces at a time, dip each piece in the beaten egg, letting any excess drip off, then dredge the chicken in the dry mixture to coat completely.
- Place the chicken pieces in the hot oil and fry until browned and cooked through, 1.5-2 minutes per side. Transfer to paper towels to drain. Reduce the heat if the chicken is browning too quickly, and add more olive oil as needed.
- In a bowl, combine the herbs, fennel, apple, basil, and red onion with lemon juice and the remaining 1 tablespoon olive oil; season with salt and pepper to taste. Divide the chicken among plates and serve with the salad and lemon wedges.
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