Cal per serving: 318
1 cup almond meal
1⁄2 cup of Parmesan, grated
Zest of 1 lemon
4 chicken breast fillets
1 egg, beaten
A dash of almond milk
Shaved fennel, rocket and orange salad, to serve
Beat out chicken fillets with a rolling pin and baking paper until flat. Dip in egg and milk, then mix almond meal, Parmesan and lemon zest and coat fillets evenly.
Fry in olive oil for five minutes each side until the crumb is golden and the chicken is cooked through.
Serve with shaved fennel, rocket and orange salad.