Place your chicken on a chopping board and bash using your fist or a heavy saucepan. The idea is to flatten the chicken so it’s about 1cm (1/2in) thick. You may prefer to chop each thigh into 2-3 pieces.

Combine almond meal or bread crumbs and parmesan in a flat bowl. Season with salt. Toss chicken in the coating.

Heat a large frying pan on a medium high heat and add enough oil to make a layer about 1cm (1/2in) deep.

When the oil starts to shimmer add the chicken to the pan and cook for 3-4 minutes on each side or until well browned and the chicken is just cooked through.

Place cooked chicken on paper towel to remove excess oil then divide between two plates. Serve hot chicken with lemon halves and baby spinach on the side.