- 6 boneless, skinless chicken breasts
- ¼ cup almond
- ½ cup panko bread crumbs
- 1 teaspoon dried parsley
- 3 tablespoons olive oil
Lightly pound out the chicken. Using a food processor, blend almonds. (Note: Theyshould still be a little chunky.) Add bread crumbs and dried parsley. Pulse two or three times to blend. Don’t over blend.
Using your almond breading coat both sides of the chicken.
Heat in a large frying pan, 3 tablespoons of olive. Cook Chicken 4 to 5 min each side.
- 1 cup clarified butter – (2 ½ Sticks of Boiled butter, then chill. The water will separate
- from the butter. Remove the water. Re-heat the butter should be warm but not hot.)
- 4 egg yolks
- 2 tbsp lemon juice (the juice from 1 small lemon)
- 1 tbsp cold water
- Kosher salt, to taste
- Pinch of Cayenne pepper
Combine the egg yolks and the cold water in your bowl. Whisk for a minute or two, until the mixture is light and foamy. Whisk in a couple of drops of lemon juice. The acid from the lemon juice helps the egg yolks absorb more butter a makes for a creamier Hollandaise sauce.
Place the bowl directly on top the saucepan of simmering water. It's the steam will do the heating and will gently heating the egg yolks. Be careful not to heat the eggs to fast or you will end up with scrabbled eggs.
Add the melted butter slowly at first, a few drops at a time, while whisking constantly.
Remove from heat. Whisk in the remaining lemon juice and season to taste with Kosher salt and cayenne pepper.