Name: Almond and coriander chicken with lemon mayonnaise
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: Lemon mayonnaise; 3/4 cup (200g) mayonnaise; 1 teaspoon finely grated lemon rind; 1/4 cup (60ml) lemon juice; 1 1/2 cup (180g) almond meal; 2 teaspoon dried chilli flakes; 1/2 cup finely chopped fresh coriander; 1 tablespoon finely grated lemon rind; 2 eggs; 4 x 200g chicken breast fillets; 1/3 cup (50g) plain flour; vegetable oil, for shallow-frying

Ingredients

Lemon mayonnaise

3/4 cup (200g) mayonnaise

1 teaspoon finely grated lemon rind

1/4 cup (60ml) lemon juice

1 1/2 cup (180g) almond meal

2 teaspoon dried chilli flakes

1/2 cup finely chopped fresh coriander

1 tablespoon finely grated lemon rind

2 eggs

4 x 200g chicken breast fillets

1/3 cup (50g) plain flour

vegetable oil, for shallow-frying

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.To make lemon mayonnaise, combine ingredients in small bowl.

3.Combine meal, chilli, coriander and rind in medium shallow bowl. Whisk eggs lightly in another medium shallow bowl. Coat chicken in flour, shake off excess. Dip chicken in egg then coat in almond mixture.

4.Heat oil in large frying pan; cook chicken, in batches, until browned. Place chicken on oven tray; bake, uncovered, in oven, about 10 minutes or until cooked through.

5.Slice chicken into thick pieces; serve with mayonnaise.

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