Almond Chicken With Mashed Potatoes - cooking recipe

Ingredients

2/3 cup breadcrumbs
2/3 cup blanched almonds, finely chopped
1 None lemon, zested
1/2 tsp paprika
1 None egg white, at room temperature
1/3 cup milk
4 None chicken fillets
1/2 cup all-purpose flour
None None oil, for shallow frying
None None char-grilled asparagus, to serve
None None lemon wedges, to serve
None None FOR THE POTATOES
1 1/4 lb potatoes, peeled
5 tbsp butter
2 tsp olive oil
2 None shallots, finely chopped
1 None spring onion, finely chopped
1 tbsp fresh flat-leaf parsley, chopped

Preparation

Combine breadcrumbs, almonds, lemon zest and paprika. Season to taste. Whisk together egg and milk. Coat chicken in flour, shaking off excess. Dip into egg mixture then toss in breadcrumb mixture, pressing to coat. Chill for 15 mins.
Meanwhile, for the potatoes, place potatoes in a large pot of water. Bring to a boil and cook for 15-20 mins, until tender. Drain. Heat butter and oil in a frying pan over medium heat. Saute shallots for 1-2 mins, until tender. Add potatoes and mash until almost smooth. Add onion and parsley. Season to taste.
Heat oil in a large frying pan over medium heat. Cook chicken for 2-3 mins per side, until golden. Drain on paper towels. Serve chicken with mashed potatoes, asparagus and lemon wedges.