Ingredients
1lbschicken breasts,(2 large breasts)
1tspItalian seasoning
½tsponion powder
salt and pepper,to season
2eggs
1clove garlic,minced
½tspItalian seasoning
salt and pepper,to taste
1cupfresh Parmesan cheese,grated
½cupalmond flour,not almond meal
2tbspolive oil
1tbspbutter
Preparation
Slice each chicken breast in half horizontally to make 4 fillets. Generously season with Italian seasoning, onion powder, salt, and pepper. Set aside.
In a shallow bowl, whisk together eggs, garlic, and Italian seasoning. Season with a pinch of salt and pepper. Place chicken in the egg wash and set aside to let marinate.
Combine the parmesan cheese and almond flour in a separate shallow bowl.
Using a fork or tongs, pick up one of the chicken breast pieces and allow excess egg wash to drip off.
Dredge in the parmesan mixture, pressing chicken lightly into the coating with the back of the fork, then turn and repeat. Shake off excess coating and repeat with remaining chicken pieces.
Heat oil and butter in a large non-stick skillet or frying pan over medium-high heat. Fry 2 chicken pieces at a time untouched for about 4 minutes. Do not move the chicken around to keep the coating from falling off.
Once the coating is crispy, golden, and set, flip and continue frying on the other side until golden and cooked through.
Repeat with the remaining chicken breast.
