Go Back
+ servings
Print Recipe
5 from 1 vote

Almond Flour Chicken Picatta with Lemony Butter Sauce (Gluten Free, Keto Friendly)

A Low Carb Version of Chicken Picatta, using almond flour and pecorino romano cheese.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Entree
Cuisine: Italian
Servings: 4
Author: Angela Roberts

Ingredients

  • 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
  • 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

Instructions

  • 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 oil (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.