Method

1. Flatten the chicken thighs gently using a mallet to ½ cm thickness.
2. Blitz the cashews in a blender until broken up but with a bit of crunch.
3. Mix Cashews in a bowl with the panko, parmesan and parsley until blended together
4. Prepare 3 bowls for the crumbing of the chicken – one with flour, one with beaten egg and the other with the panko & cashew mixture.
5. Dip the chicken into the flour, followed by egg wash and finally the panko mixture.
6. Heat 1cm of Cobram Estate Extra Virgin Olive Oil in a frying pan with 40mls of Cobram Estate Garlic infused Extra Virgin Olive Oil until hot.
7. Fry the chicken in batches for about 2 minutes on each side or until golden brown.