Crispy Almond Chicken with Apple-Fennel Salad Recipe

Crispy Almond Chicken paired with Apple-Fennel Salad

• Difficulty: Easy
• Serves: 4
• Nutritional Info (per serving): Calories 520, Total Fat 22g, Saturated Fat 4g, Cholesterol 187mg, Sodium 582mg, Carbohydrates 37g, Dietary Fiber 5g, Protein 44g, Sugar 7g
• Total Time: 35 minutes
• Active Time: 35 minutes

Ingredients

• 1 1/2 cups panko breadcrumbs
• 1/2 cup almond flour
• Zest of 1 lemon, grated, plus 1 tablespoon lemon juice and lemon wedges for serving
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 8 thin, boneless, skinless chicken breasts (approximately 1 1/2 pounds)
• 1/3 cup plus 1 tablespoon olive oil, and extra as required
• 4 cups mixed baby greens
• 1/2 fennel bulb, cored and thinly sliced
• 1 small crisp red apple, thinly sliced
• 1/2 cup roughly chopped fresh basil
• 1/2 small red onion, thinly sliced

Instructions

1. In a shallow dish, mix together the panko, almond flour, lemon zest, and 1/2 teaspoon each of salt and pepper. Use your fingers to incorporate the zest evenly into the crumbs. In a separate shallow bowl, lightly beat the eggs, seasoning them with salt and pepper. Season the chicken breasts with salt and pepper as well.
2. Heat approximately 1/3 cup of olive oil in a large nonstick skillet over medium-high heatit's ready when a pinch of panko sizzles upon contact with the oil. Working with two or three chicken breasts at a time, dip each piece into the beaten egg, letting excess drip off, then press each breast into the crumb mixture to coat fully. Place the coated chicken in the hot oil and cook until golden brown and cooked through, about 1 1/2 to 2 minutes per side. Transfer the cooked chicken to paper towels to drain. Adjust the heat if the chicken browns too quickly and add more olive oil between batches as needed.
3. In a bowl, toss the baby greens, fennel, apple slices, basil, and red onion with the lemon juice and remaining tablespoon of olive oil. Season with salt and pepper to taste. Divide the chicken onto plates and serve alongside the salad with lemon wedges.

Photograph by Antonis Achilleos