Parmesan, Polenta & Almond Crumbed Chicken
A delicious gluten free alternative seasoned with lemon zest and dried herbs.
Equipment
- airfryer optional
Ingredients
- 4 chicken breast fillets free range
- ½ tsp coarse salt ground
- ½ tsp coarse black pepper ground
- 1 egg large
- 45 ml milk
Crumbing:
- ¾ c (180 ml) yellow cornmeal (fine polenta)
- ¾ c (180 ml) parmesan finely grated
- ½ c (125 ml) almond meal (finely ground almonds)
- ½ tsp (2.5 ml) coarse salt ground
- ½ tsp (2.5 ml) coarse black pepper ground
- 1 tsp (5 ml) dried rosemary
- ½ tsp (2.5 ml) dried thyme
- 1 lemon zested and cut into wedges
- olive oil for drizzling
Instructions
- Slice the chicken fillets in half to make thinner fillets. By doing it this way, you get 8 pieces of crispy, tender chicken.
- Season with salt and pepper.
- Beat the egg and milk together.
- In a large bowl, mix corn meal, parmesan almond meal, seasoning and lemon zest together until evenly combined.
- Lightly coat each fillet with the crumb mixture. Then dip into egg mixture followed by a generous coating of crumb mixture. Set aside on a tray, cover and allow to stand for 10 minutes. This can be prepared beforehand and chilled.
- Airfryer: Place crumbed chicken in the airfryer tray. Do not overcrowd. Drizzle with olive oil and use Airfry setting for 12 minutes or until golden and crispy. Oven Bake: Place on a lined baking tray. Drizzle generously with olive oil and bake for at 200°C for +- 20 - 25 minutes or until golden and crispy.
- Serve immediately with lemon wedges, salad and sauce of your choice.
Nutrition
Calories: 679kcalCarbohydrates: 45gProtein: 53gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 145mgSodium: 1395mgPotassium: 700mgFiber: 9gSugar: 3gVitamin A: 531IUVitamin C: 17mgCalcium: 655mgIron: 5mg
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