Ingredients

Method

• 500 g chicken breasts, skinned and filleted
• 2 extra-large free-range eggs
• Sea salt and freshly ground black pepper
• 1/2 cup flour
• 2/3 cup toasted breadcrumbs
• 2/3 cup flaked almonds, coarsely chopped
• Olive oil, for drizzling
• Lemon wedges, for serving
For the roast Brussels sprouts:
• 500 - 600 g Brussels sprouts
• 2 -3 T olive oil
• Sea salt and freshly ground black pepper

Method

Ingredients

Preheat the oven to 230°C.

Flatten the chicken fillets between 2 sheets of baking paper. Beat the eggs with the seasoning.

Spoon the flour onto a plate and mix the breadcrumbs with the nuts. Dip the chicken into the flour, then into the beaten egg and, finally, into the nut mixture.

Place on a baking sheet lined with baking paper and drizzle with olive oil. Bake for 10 to 15 minutes or until crisp and golden but still moist. Serve with the roast Brussels sprouts and lemon wedges.

To make the roast Brussels sprouts, preheat the oven to 230°C.

Rinse the Brussels sprouts and trim the ends. Mix with the olive oil and seasoning. Turn onto a baking tray and roast for 20 minutes, or until tender and starting to char and crisp. Shake the tray once or twice to make sure they cook evenly.

Cook’s note: Sprinkle the Brussels sprouts with grated Parmesan and return to the oven for a few minutes before serving.