Almond Flour Chicken Piccata with Lemony Butter Sauce (Gluten Free, Keto Friendly)
A Low Carb Version of Chicken Piccata, using almond flour and pecorino romano cheese.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Entree
Cuisine: Italian
Servings: 4
Calories: 321kcal
Author: Angela Roberts
- 1 pound boneless chicken breasts 2 breasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 to 2 eggs beaten
- 3/4 cup almond flour
- 1/4 cup freshly grated Pecorino Romano or Parmesan Cheese
- 1/4 cup cooking oil avocado or olive oil
Lemon Sauce
- 1/2 cup white wine or chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons capers
- 2 tablespoons unsalted butter
- 2 tablespoons chopped parsley for garnish
Butterfly the chicken breasts, by slicing horizontally.
Place between plastic wrap and gently pound flat.
Season with salt and pepper.
Cut into serving size pieces.
Mix almond flour and grated cheese.
Dip chicken into egg and then into almond flour cheese mixture.
Heat oil in pan to medium heat.
Place chicken in pan (not crowding) and reduce heat to medium low.
Each side only takes a few minutes. I use an instant read meat thermometer. Chicken must be 165 degrees F (74C).
You may need to fry in batches.
Drain and save oil to make sauce.
Place chicken in warm oven while making sauce.
Lemon Sauce
Heat (wine or broth) lemon juice and capers on medium heat, until it reduces by half.
Add butter and stir until incorporated.
Pour over chicken and serve immediately.
Serving: 14 | Calories: 321kcal | Carbohydrates: 3g | Protein: 35g | Fat: 19g | Fiber: 1g