Polenta-Crumbed Chicken with Herb Butter

Ingredients

• 200 gm fine polenta
• 60 gm (¾ cup) finely grated parmesan
• 120 gm (1 cup) almond meal
• 3 eggs, beaten
• 4 small chicken breasts, tenderloins removed, pounded flat
• Vegetable oil, for shallow-frying
• 1 tbsp extra-virgin olive oil
• 2 tsp red wine vinegar
• ½ head radicchio, coarsely shredded
• Herb butter
• 150 gm salted butter, chopped
• 2 garlic cloves, finely grated
• 2 tbsp coarsely chopped oregano
• 1 tbsp coarsely chopped sage
• 1 tbsp coarsely chopped thyme
• Finely grated rind of 1 lemon