Chicken baked with almond crumbs

Method

1. To make the crumbing mix, put the breadcrumbs into a food processor with the parmesan, sumac, lemon zest and almonds and pulse briefly to mix the ingredients together – you don’t want to break up the almonds too much, so don’t get carried away. Tip the crumbs out into a shallow bowl.
2. Joint the chicken into 8 pieces, or cut each Maryland in half.
3. Preheat the oven to 180°C.
4. Mix the flour with the salt and pepper in a bowl. In a separate bowl, lightly whisk the eggs with the water. First dip the chicken pieces into the seasoned flour, then the egg wash and finally the crumbing mix, patting it carefully all over.
5. Heat the olive oil in a frying pan and sauté the chicken until each piece is golden brown all over. Because the almonds in the crumbing mix will burn quite easily, it is very important to keep the chicken moving in the pan.
6. Place the chicken on a baking tray and cook them for 20 minutes in the centre of the oven. When cooked, remove them from the oven and allow to rest for a few moments before serving with wedges of lemon and a creamy potato salad.