Breaded chicken thigh fillet
A source of protein and healthy fats, this dish is rich in calcium and vitamins, thanks to the parmesan and olive oil. The crispy coating made from almond and flaxseed flour adds a rich flavor and texture. Perfect for a keto diet and maintaining energy.
Grate the parmesan (50 g) on a fine grater. Mix the parmesan, almond flour (3 tbsp), and flaxseed flour (1 tsp) until smooth.
Cut the chicken thigh fillet (150 g) into portion-sized pieces. Drizzle the chicken with lemon juice (to taste). Add salt and pepper to taste.
Lightly beat the egg (1 pc) with a fork.
Dip the pieces of chicken in the egg. Coat the chicken in the cheese-nut breading.
Heat olive oil (1–2 tbsp) over medium heat. Fry the chicken for 2–3 minutes on each side until golden brown.
Transfer the chicken to a heatproof dish. Bake in a preheated oven at 180 °C for 15–20 minutes.
If the chicken is cut into thin pieces, the baking process in the oven can be skipped.
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