Fried chicken breast strips
Coated in almonds, baked in the oven
Ingredients
- 500 g chicken breast fillet
- salt
- freshly ground black pepper
For the breadcrumb coating:
- 75 g whole wheat breadcrumbs
- 40 g whole grain oat flour
- 2 eggs
- 1 pinch salt
- 30 g sliced almonds
For baking:
- 1,5 tablespoons olive oil
Instructions
- Preheat the oven to 180°C or 350°F (bottom-top and air circulation).
- Clean, wash, and dry the meat. Cut it into thick strips.
- Season with salt and pepper.
- Sprinkle oat flour on a flat plate, and mix breadcrumbs and sliced almonds on another flat plate. Crack two eggs into a deep plate, add salt, and beat with a fork.
- First coat the meat in oat flour, then dip it in egg, and finally coat it in almond breadcrumbs.
- Place the meat slices on a baking tray lined with baking paper, which you have previously coated with a little olive oil. As the meat does not need to be turned, it is a good idea to put a little oil on the bottom as well. Once you have placed the meat on the tray, drizzle a little olive oil over the top to make it crispier.
- Bake for approx. 40 minutes in an oven preheated to 180°C (350°F) with top and bottom heat and fan.
- When it's ready and has cooled down a little, you can eat it straight away.
Calories and macros
1 serving (4 strips, without coleslaw)
Energy: 374 calories
Protein: 37 grams
Carbohydrates: 18 grams
Fat: 15 grams