📝 About This Recipe
This dish celebrates the bounty of the Central Valley, where California's world-famous almonds provide a buttery, golden crunch that perfectly complements tender chicken breast. Infused with bright citrus and fresh herbs, it embodies the light, farm-to-table philosophy of West Coast cuisine. It’s a sophisticated, gluten-friendly alternative to traditional breaded chicken that feels both indulgent and incredibly fresh.
🥗 Ingredients
The Chicken
- 4 pieces Boneless, skinless chicken breasts (pounded to 1/2 inch thickness)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Freshly cracked black pepper
The Breading Station
- 1 1/2 cups Slivered almonds (pulsed in a food processor until medium-fine crumbs)
- 1 teaspoon Smoked paprika (adds a subtle West Coast wood-fired depth)
- 1/2 teaspoon Dried oregano
- 1/2 cup Almond flour (for the initial dredging)
- 2 Large eggs (beaten well)
- 1 tablespoon Dijon mustard (whisked into the eggs)
Cooking and Garnish
- 3 tablespoons Extra virgin olive oil (California-grown preferred)
- 1 tablespoon Unsalted butter (for flavor and browning)
- 1/4 cup Fresh flat-leaf parsley (finely chopped)
- 1 tablespoon Lemon zest (from 1 large lemon)
- 1 clove Garlic (minced into a paste)
👨🍳 Instructions
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1
Place the chicken breasts between two sheets of plastic wrap and gently pound them with a meat mallet to an even 1/2-inch thickness for uniform cooking.
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2
Season both sides of the chicken generously with kosher salt and freshly cracked black pepper.
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3
Prepare your breading station: Place the almond flour in the first shallow bowl. In a second bowl, whisk the eggs and Dijon mustard together. In a third bowl, combine the processed almond crumbs, smoked paprika, and dried oregano.
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4
Dredge one chicken breast in the almond flour, shaking off any excess. This creates a dry surface for the egg to cling to.
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5
Dip the floured chicken into the egg mixture, ensuring it is completely coated.
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6
Press the chicken firmly into the almond crumb mixture, coating both sides thoroughly. Press the nuts into the meat with your palms to ensure they stick.
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7
Place the breaded chicken on a wire rack and let it rest for 10 minutes. This 'sets' the crust so it doesn't fall off in the pan.
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8
In a small bowl, mix the chopped parsley, lemon zest, and minced garlic to create the gremolata garnish. Set aside.
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9
Heat the olive oil and butter in a large non-stick or cast-iron skillet over medium heat. The butter should be bubbling but not browning yet.
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10
Carefully place two chicken breasts in the skillet. Do not overcrowd the pan, or the almonds will steam rather than crisp.
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11
Cook for 4-5 minutes on the first side until the crust is a deep golden brown. If the almonds are browning too fast, reduce the heat to medium-low.
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12
Carefully flip the chicken and cook for another 4-5 minutes until the internal temperature reaches 165°F (74°C).
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13
Remove the chicken to a warm plate and repeat with the remaining pieces if necessary.
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14
Sprinkle the fresh lemon-herb gremolata over the hot chicken immediately before serving to release the aromatic oils.
💡 Chef's Tips
Don't process the almonds into a fine powder; you want some texture for that signature California crunch. Always use a meat thermometer to ensure the chicken stays juicy—overcooking is the enemy of almond-crust dishes. If the almonds begin to burn before the chicken is cooked, transfer the pan to a 375°F oven for the final 5 minutes. Use a 'wet hand/dry hand' technique when breading to keep your fingers from becoming encrusted in batter. For a dairy-free version, replace the butter with additional olive oil or avocado oil.
🍽️ Serving Suggestions
Pair with a crisp California Chardonnay or a bright Sauvignon Blanc to cut through the richness of the nuts. Serve alongside a simple arugula salad with shaved fennel and a citrus vinaigrette. A side of roasted asparagus or lemon-zested broccolini complements the nutty profile perfectly. For a heartier meal, serve over a bed of quinoa or wild rice pilaf. Add a dollop of Greek yogurt mixed with lemon juice and honey for a cooling dipping sauce.