Components
1 1/2 pounds thinly sliced chicken breast meat
Fine salt
2 cups ground almonds
3 large eggs
1/2 cup grated Parmesan cheese
1 1/2 teaspoons smoked paprika
1/2 teaspoon crushed garlic
Virgin coconut oil or olive oil, for frying
Lemon wedges, for garnish
Instructions
Pound the chicken slices if any are thicker than 1/4 inch using a meat tenderizer on a sheet of parchment paper until they reach a thickness of 1/4 inch.
Spread the chicken on a platter or baking sheet, sprinkle with salt and lightly dust both sides with ground almonds.
In a large, shallow bowl, beat the eggs. In a separate bowl, mix together the remaining ground almonds, Parmesan cheese, smoked paprika, and crushed garlic.
Dip 1 to 2 slices of chicken in the eggs, allowing excess to drip off, then coat evenly in the almond flour-Parmesan mixture. Return to the platter or baking sheet and repeat with the remaining chicken.
Heat 1/4 inch of coconut oil or olive oil in a large skillet over medium-high heat until hot, but not smoking. Cook half the chicken until golden on one side, about 3 minutes. Flip and cook until golden on the other side, an additional 3 minutes. Transfer to a paper towel-lined plate and repeat with the remaining chicken, adding more oil if necessary. Serve with lemon wedges.