Crispy Chicken Parmesan with Green Beans

Ingredients

• 24 oz (680 g) chicken breast
• 1/2 cup (48 g) almond flour
• 1 1/2 oz (42 g) grated Parmesan
• 1/2 tsp (3 g) fine sea salt and black pepper
• 2 (66 g) large egg whites, beaten
• 2 tbsp (30 ml) olive oil
• 4 cups (400 g) green beans, trimmed
• 1 1/2 cups (375 g) tomato passata (strained tomatoes)
• 2 garlic cloves, grated
• 3 oz (85 g) part-skim mozzarella, shredded
• 1/4 cup (6 g) fresh basil leaves

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Method

1. Heat the oven to 425°F (220°C). Halve the chicken breasts through the middle into thin cutlets.
2. Mix the almond flour, Parmesan, salt and pepper. Dip each cutlet in the egg whites, then the crumb. Bake on an oiled baking sheet with the green beans, tossed in the rest of the oil, for 12 minutes, until the crust is golden and crisp.
3. Simmer the passata with the garlic for 5 minutes, until thick, spoon it over the chicken and top with the mozzarella. Bake 5 minutes more, until bubbling and 165°F (74°C) inside. Add the basil.