• ½ cup flour
• 1 teaspoon each salt and pepper
• 1 Full Circle egg, beaten
• ¼ cup Full Circle milk
• ½ cup almonds
• 1 cup Italian breadcrumbs
• ¼ cup shredded Parmesan cheese
• 6 chicken breasts
• 2 tablespoons Full Circle butter
• 2 tablespoons Full Circle Extra Virgin Olive Oil

Serves 6

Preheat oven to 250°F.

Combine flour, salt and pepper in a shallow bowl; set aside. Combine egg and milk in a shallow bowl; set aside. In food processor bowl, pulse almonds until coarsely chopped. Add breadcrumbs and Parmesan cheese and pulse to combine; remove to a shallow bowl; set aside.

Place each chicken breast between two sheets of wax paper and pound to ½-inch thickness. Dredge each breast in flour mixture; shake off excess. Dip in egg wash and coat with almond mixture. In a non-stick skillet, over medium-high heat, melt butter with olive oil. Cook each chicken breast about 4 minutes per side, or until fully cooked. Remove to a pan and place in oven while cooking remaining breasts. Add more butter or oil as needed. Serve immediately.