Main course: serves 4. Total time: 30 minutes

Chicken breasts

225g unsalted butter
2 large chicken breasts, skinned and boned
sea salt, black pepper
75g flaked almonds
25g fresh breadcrumbs
4 lemon wedges


3 tbsp finely chopped flat-leaf parsley
1 garlic clove, peeled and finely chopped
1/2 tbsp finely chopped lemon zest
2 tsp extra virgin olive oil
1 tsp lemon juice

To clarify the butter, gently melt it in a saucepan. Skim off the surface foam and decant the clear liquid, discarding the milky residue in the bottom. Slice each chicken breast into two thin escalopes and remove tendons. Fold out any inner tenderloin so they are evenly thick, and season the breasts on both sides. Place the flaked almonds in a food processor and whizz until coarsely crumbed. Combine them with the breadcrumbs in a shallow bowl. Place half the clarified butter in a shallow dish and dip the breasts to coat both sides. Then pat them in the almond-breadcrumb mixture to form a crust and set aside for 10 minutes. Combine all the ingredients for the relish in a bowl, with a little seasoning.

Heat half the remaining butter in a heavy cast-iron frying pan over a medium heat. When the butter is hot, put the breasts in the pan, reduce the heat to medium-low and sauté for 4-5 minutes each side. The crust should be a rich golden brown.

Heat the remaining butter in a pan. Serve the breasts with some of the butter drizzled over, a spoon of relish to the side. Accompany with lemon wedges.