A delicious and satisfying springtime meal, this almond crusted chicken with fennel herb slaw has it all – texture, flavour and a nutty crunch.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

almond crusted chicken with fennel herb slaw

• 2 skin off chicken breast fillets trimmed.
• 1 egg, lightly beaten
• ½ cup plain flour
• ½ cup good quality breadcrumbs
• ½ cup flaked almonds
• 4 tablespoons vegetable oil
• sea salt
• freshly ground black pepper

 for the fennel and herb slaw

• 1 small fennel bulb, thinly sliced (reserve green fronds)
• 2 large carrots, peeled and finely julienned
• 3 spring onions, finely julienned
• 3 tablespoons dill, roughly chopped
• 3 tablespoons mint, roughly chopped
• 3 tablespoons continental parsley, roughly chopped
• 2 tablespoons reserved fennel fronds, roughly chopped
• 3 tablespoons freshly squeezed orange juice (1 orange)
• 1 tablespoon extra virgin olive oil
• sea salt
• freshly ground black pepper

Heat the oil in a large, heavy based fry pan over a medium heat. Season the flour generously with salt and black pepper. To coat the chicken, put the flour in a shallow medium sized bowl, the egg in another bowl and the breadcrumbs and almonds together in a third bowl. Dip the chicken into the flour first, then the egg then the crumbs and almonds, pressing firmly to ensuring it is coated all over. Heat the vegetable oil in a medium sized fry pan and cook on a medium heat for about 10 minutes each side until golden brown and cooked right through. Whilst the chicken is cooking place all of the ingredients for the slaw together in a large bowl and mix well, tossing with clean hands. Season to taste. Serve together with a little mayonnaise or aioli on the side. Serves 2