Name: Chicken strips with almond crust
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 1.00 eggs lightly whisked; 15.00 ml water; 50.00 ml oil for deep frying; 5.00 ml salt to taste; 20.00 ml milk; 125.00 ml almonds ground; 5.00 ml cornflour; 160.00 ml breadcrumbs; 40.00 ml lemon juice; 50.00 ml flour cake; 10.00 ml lemon zest only

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Ingredients (11)

1.00

eggs — lightly whisked

cranberry and lemon sauce: cranberry sauce

15.00 ml	water
50.00 ml	oil — for deep frying
5.00 ml	salt — to taste

chicken: chicken breast fillets, cut into thin strips

20.00 ml	milk
125.00 ml	almonds — ground
5.00 ml	cornflour
160.00 ml	breadcrumbs
40.00 ml	lemon juice
50.00 ml	flour — cake
10.00 ml	lemon — zest only

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Method:

Chicken: Dust the chicken with flour seasoned with a little salt.
Shake off the excess flour. Blend the egg and milk.
Combine the almonds, breadcrumbs and lemon rind. Dip the chicken strips in the egg mixture, then in the breadcrumb mixture.
Chill the chicken strips in the fridge for at least an hour.

Sauce: Heat the cranberry sauce and lemon juice in a small saucepan. Blend the cornflour and water and stir into the cranberry juice mixture.
Bring to the boil over high heat, stirring continuously until the sauce thickens. Heat the oil and brown the chicken strips in batches.
Drain on paper towels and serve hot with the sauce.