Almond Flour Chicken Picatta with Lemony Butter Sauce (Gluten Free, Keto Friendly)
Prep time
Cook time
Total time
A Low Carb Version of Chicken Picatta, using almond flour and pecorino romano cheese.
Recipe type: Entree
Cuisine: Italian
Serves: 4
  • 1 pound boneless chicken breasts (2 breasts)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 to 2 eggs, beaten
  • ¾ cup almond flour
  • ¼ cup freshly grated Pecorino Romano or Parmesan Cheese
  • ¼ cup cooking oil (avocado or olive oil)
  • ½ cup white wine (or chicken broth)
  • 2 tablespoons lemon juice
  • 2 tablespoons capers
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped parsley for garnish
  1. Butterfly the chicken breasts, by slicing horizontally.
  2. Place between plastic wrap and gently pound flat.
  3. Season with salt and pepper.
  4. Cut into serving size pieces.
  5. Mix almond flour and grated cheese.
  6. Dip chicken into egg and then into almond flour cheese mixture.
  7. Heat oil in pan to medium heat.
  8. Place chicken in pan (not crowding) and reduce heat to medium low.
  9. Each side only takes a few minutes. I use an instant read meat thermometer. Chicken must be 165 degrees F (74C).
  10. You may need to fry in batches.
  11. Drain and save oil to make sauce.
  12. Place chicken in warm oven while making sauce.
  13. Lemon Sauce
  14. Heat oil (wine or broth) lemon juice and capers on medium heat, until it reduces by half.
  15. Add butter and stir until incorporated.
  16. Pour over chicken and serve immediately.
Recipe by Spinach Tiger at