Ingredients
Method
- Preheat oven to 180°C and line a tray with baking paper.
- In a bowl, whisk egg, Dijon mustard, and 2 tbsp water.
- In a second bowl, combine almond meal (or panko/rice crumbs) and onion powder.
- Place chicken on a chopping board, cover with baking paper, and flatten slightly with a rolling pin.
- Dip each piece in egg mixture, then coat with crumbs. Lay on the tray. Repeat with remaining pieces.
- Heat oil in a fry pan over medium-high. Fry chicken 4 mins each side until golden, then return to tray.
- Spread 1/2 tbsp tomato paste (or top with sliced tomato) on each piece, then sprinkle with grated cheese.
- Bake until cheese melts.
- Serve with fresh salad or vegetables.
Don’t over-thin — just even out thickness.
Notes
- Flatten chicken evenly but not too thin.
- Prepare up to step 7 and freeze for later.
- Crumbed chicken works great in burgers, wraps, or with gravy.
- Store onion powder in the fridge to prevent it from going hard.
