📝 About This Recipe
This elegant Italian classic is reimagined for the low-carb lifestyle, swapping traditional flour for a delicate, nutty almond coating that crisps beautifully in the pan. The dish features tenderized chicken cutlets bathed in a vibrant, velvety sauce of bright lemon, rich butter, and briny non-pareil capers. It is a sophisticated, restaurant-quality meal that delivers a perfect balance of acidity and richness, all while keeping net carbs to a minimum.
🥗 Ingredients
The Chicken
- 2 large Chicken Breasts (sliced horizontally into 4 thin cutlets)
- 1/2 cup Super-Fine Almond Flour (for dredging)
- 1/4 cup Grated Parmesan Cheese (finely grated)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Garlic Powder
For Searing
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Unsalted Butter (for the initial sear)
The Piccata Sauce
- 1/2 cup Chicken Bone Broth (low sodium)
- 1/4 cup Fresh Lemon Juice (about 1.5 large lemons)
- 3 tablespoons Non-pareil Capers (drained and rinsed)
- 3 tablespoons Cold Unsalted Butter (cut into small cubes)
- 2 cloves Garlic (minced)
- 2 tablespoons Dry White Wine (optional; use Pinot Grigio or Sauvignon Blanc)
Garnish
- 2 tablespoons Fresh Parsley (flat-leaf, finely chopped)
- 1/2 piece Lemon (cut into thin rounds for presentation)
👨🍳 Instructions
-
1
Place the chicken cutlets between two sheets of plastic wrap. Using a meat mallet or a heavy skillet, gently pound them to an even 1/4-inch thickness. This ensures even cooking and maximum tenderness.
-
2
In a shallow bowl, whisk together the almond flour, grated Parmesan, garlic powder, salt, and pepper until well combined.
-
3
Pat the chicken cutlets dry with paper towels. Dredge each piece in the almond flour mixture, pressing firmly so the coating adheres, and shake off any excess.
-
4
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Wait until the butter is foamy and just starting to turn golden.
-
5
Add the chicken cutlets to the pan (work in batches if necessary to avoid crowding). Sear for 3-4 minutes per side until the crust is deep golden brown and the chicken is cooked through.
-
6
Transfer the cooked chicken to a warm plate and tent loosely with foil to keep moist while you prepare the sauce.
-
7
In the same skillet, add the minced garlic and cook for just 30 seconds until fragrant, being careful not to burn it.
-
8
Deglaze the pan by pouring in the white wine (if using) and chicken broth. Use a wooden spoon to scrape up all the delicious browned bits (fond) from the bottom of the pan.
-
9
Whisk in the lemon juice and capers. Bring the liquid to a simmer and let it reduce by about half, which should take 3-5 minutes.
-
10
Turn the heat down to low. Add the cold butter cubes one at a time, whisking constantly. This creates an emulsion, resulting in a thick, glossy sauce.
-
11
Taste the sauce and adjust seasoning with extra salt or lemon if needed. Stir in half of the chopped parsley.
-
12
Return the chicken cutlets to the pan for 1 minute, spooning the sauce over them to coat. Top with lemon slices and the remaining parsley before serving immediately.
💡 Chef's Tips
Always use cold butter for the final sauce emulsification; this prevents the sauce from 'breaking' and becoming oily. If your almond flour coating is browning too quickly, lower the heat slightly—almond flour has a lower burning point than wheat flour. Don't skip the pounding step; uniform thickness is the secret to succulent chicken that doesn't dry out. Rinse your capers before adding them to control the salinity of the final dish. For an extra-crispy crust, let the dredged chicken sit on a wire rack for 5 minutes before frying to let the coating set.
🍽️ Serving Suggestions
Serve over a bed of buttery zucchini noodles (zoodles) or steamed cauliflower rice to soak up the sauce. Pair with a crisp, chilled glass of Sauvignon Blanc or sparkling mineral water with a twist of lime. Accompany with roasted asparagus spears or a simple arugula salad with a light vinaigrette. For a classic keto Italian feel, serve alongside sautéed spinach with plenty of garlic. A side of mashed cauliflower with heavy cream and parmesan complements the lemon-butter sauce perfectly.