Cassez les œufs dans une jatte et battez-les en omelette. Ajoutez les amandes, salez et poivrez. Versez le tout dans un plat creux. Versez la farine dans une autre assiette, versez un peu de poivre, mélangé.
Passez les blancs de poulet un par un dans la farine, puis dans le mélange d’œufs/amandes. Veillez à bien les enrober sur les deux faces et que les amandes adhèrent bien à la chair.
Faites fondre le beurre à feu doux dans la poêle, faites revenir les blancs de poulet à feu modéré 5 minutes de chaque côté.
Servez-les dès qu’ils sont cuits avec une purée de carottes maison!
Notes
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