Almond Chicken Breasts

This recipe is one that I would normally put in the "fiddly basket" as it requires crumbing (something I don't particularly enjoy doing lol), but this recipe is so worth it!  The result of this recipe is a fantastically moist chicken schnitzel with a slight nutty flavour.  All of the kids enjoyed this and didn't even realise it had almonds in it!

ALMOND CHICKEN BREASTS

6 Chicken Breasts

1 cup Milk

1/2 teaspoon Curry Powder

1/4 teaspoon Nutmeg

1/2 teaspoon Salt and Pepper

1/2 teaspoon dry English Mustard

Pinch of dried mixed herbs

1 Egg

2 teaspoons Oil

1/2 cup Breadcrumbs

1/4 cup finely chopped almonds

Plain Flour, seasoned

2 extra tablespoons Oil

30 grams Butter

Slice the chicken breasts in half through the middle, this allows for thinner schnitzels.

Soak the chicken breasts in the milk, mixed with curry powder, nutmeg, salt, pepper, mustard and mixed herbs, in the fridge for 24 hours.

The next day drain.

Chop the almonds finely, you can either chop by hand

or cheat and use the food processor :-)

  Place flour on plate for dipping

Beat the egg and 2 teaspoons of oil together and place in a bowl for dipping

Mix breadcrumbs and almonds together and place on a plate for crumbing.

Dip the chicken breasts in flour first, then the egg, then the breadcrumbs and almond mixture.  Place on plate and put back in fridge for approximately 30 minutes or so just to allow the crumb mixture to set a little.

Heat together the oil and butter in a large pan and fry the chicken breasts until golden brown and tender (You could deep fry them if you have a deep fryer, which is what we did).

These Schnitzels should stay very moist.  Serve immediately with veggies or salad (ignore my picture lol, I forgot to take a photo of our dinner plate after I served it up so all you get to see is the left overs :-)  )