Place the raw blanched almonds, panko breadcrumbs, grated Parmesan, garlic powder, smoked paprika, salt, and black pepper in a food processor. Pulse in short bursts until mixture reaches a coarse meal texture — some small almond bits should remain (approximately 10–15 pulses). Do not over-process into a paste.

Transfer and set up coating station

Transfer the almond breadcrumb mixture to a shallow wide dish (pie plate works). In a separate shallow dish whisk the eggs, milk (or buttermilk), and Dijon mustard until combined. This creates the wet coating. Set both dishes next to a plate for the coated chicken.

Chicken

Prepare chicken breasts

If the breasts are thick, place each between two pieces of plastic wrap and gently pound with a meat mallet or heavy pan until uniform thickness about 1/2 to 3/4 inch. Pat chicken dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper (split between breasts).

Coat chicken

Working one piece at a time, dip a chicken breast into the egg mixture, coating completely and letting excess drip off. Press the wet chicken firmly into the almond mixture, pressing to adhere the crust to all sides. Place the crusted breast on the plate and repeat with the second breast. For extra adhesion, repeat the egg dip and almond press a second time for a thicker crust.

For cooking & finishing

Preheat pan

Heat a large oven-safe skillet over medium heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When the butter foams and oil shimmers, the pan is ready.

Sear almond-crusted chicken

Carefully place the crusted chicken breasts in the skillet, crust side down. Cook without moving for 3–4 minutes until the crust is golden brown. Flip and cook the second side for 2–3 minutes, spooning hot oil/butter over the top to help browning. If crust browns too quickly, reduce heat slightly.

Finish in oven

If using an oven-safe skillet, transfer it to a preheated 375°F (190°C) oven and bake 8–10 minutes until internal temperature reaches 165°F (74°C). If not oven-safe, transfer chicken to a baking sheet and bake same time. Cooking time varies with thickness; check with a thermometer at the thickest part.

Rest and serve

Remove chicken from oven, transfer to a cutting board, and let rest 5 minutes. This keeps juices locked in. Slice crosswise or serve whole. Finish with a squeeze of lemon over each breast and sprinkle chopped parsley if desired.