- 2 chicken breasts, pounded flat
- sea salt and cracked pepper
- 1/2 cup almonds, crushed
- 1/4 cup olive oil
- lemon slices
- Combine the almonds with 3/4 tsp salt and some cracked pepper.
- Dredge the chicken in the mixture.
- Pan fry in the olive oil for about 3 to 4 minutes per side.
- Serve with a squeeze of lemon.