How to make it

  • Pat chicken dry.
  • Beat egg with milk.
  • Mix almonds with bread crumbs and pepper. Lightly dust chicken with flour. Dip chicken into egg mixture, let excess drip off.
  • Dip again into almond mixture to coat completely.
  • On a 15 X 10" jelly roll pan, heat oil and butter in a 375 degrees F oven for 5 minutes. Place the chicken in a single layer on the pan.
  • Bake for 20 to 25 minutes turning half way through cooking. Remove to a serving platter.
  • In a saucepan, melt butter over medium-high heat.
  • Whisk in flour. Stirring for 30 seconds.
  • Gradually whisk in stock, cook stirring constantly for 4 to 5 minutes or until thickened slightly. Reduce heat to low.
  • Whisk egg yolks with lemon juice. Whisk into sauce and cook stirring constantly 2 to 3 minutes or until sauce coats wooden spoon. Season with salt and pepper to taste.
  • Pour sauce over chicken and service with cooked noodles.

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