for 4 person

To bread the chicken

280 g	tender chicken breast fillets
¼ tsp	salt
a little	pepper
30 g	white flour
1	egg
1	organic lemon, use grated zest, set aside 1 tbsp of juice
50 g	breadcrumbs
30 g	hazelnuts, finely chopped
30 g	flaked almonds

Dip

½ bunch	parsley, finely chopped
1	garlic clove, squeezed
200 g	crème fraîche
¼ tsp	salt
a little	pepper

To fry

oil for frying

How it's done

To bread the chicken

Season the chicken. Empty the flour into a shallow dish. In a deep dish, beat the egg with the lemon zest. Mix the breadcrumbs, nuts and almonds in a shallow dish. Toss the chicken in the flour in batches, shake off the excess, dip in the egg and then in the nut mixture, press firmly on the crumb coating.

Dip

Combine the parsley and all the other ingredients up to and including the pepper with the reserved lemon juice.

To fry

Heat the oil in a non-stick frying pan, fry the chicken fillets in batches for approx. 4 mins. on each side, remove from the pan and serve with the dip.

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