2 chicken breasts /cut through the middle and opened like a book (butterflied) to make 4 chicken fillets
1 cup of almond flour
2 eggs beaten with dash of milk
1 tsp Garlic powder
1 tsp Oregano
1 cup of grated parmesan
Salt and pepper
1 or 2 tbsp of Sunflower oil or coconut oil
Mix together the parmesan, garlic powder, oregano, and pinch f salt and pepper in a large bowl.
Put the almond flour in a large bowl.
Put the beaten egg in a large bowl.
Put the chicken in the almond flour and pat down on both sides.
Transfer the chicken to the egg mixture and coat on either side.
Now move the egg coated chicken to the parmesan mix. and coat evenly on both sides.
Place the coated chicken in a pan with coconut oil or sunflower oil and fry evenly on both sides.
Serve topped with heated tomato sauce and grated mozzarella (you might like to finish it off under the grill to melt the mozzarella).
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