Low Carb Lemon Chicken Piccata
A quick and easy 25-minute restaurant-quality meal. This keto-friendly lemon chicken piccata features a crispy almond flour and Parmesan crust with a rich, tangy butter caper sauce.
Ingredients
- 4 boneless chicken cutlets 4 oz each, pounded to an even ¼-inch thickness
- 1/4 cup almond flour finely blanched
- 1/4 cup Parmesan cheese freshly grated from a block
- 1/8 tsp kosher salt
- 1/4 tsp black pepper freshly cracked
- 4 tsp olive oil divided
- 4 tsp unsalted butter divided
- 1 medium shallot peeled and finely diced
- 2 cloves garlic peeled and finely minced
- 3/4 cup chicken stock low-sodium variety works best
- 1/4 cup fresh lemon juice about 1 large lemon, freshly squeezed
- 1/4 cup capers drained well from their brine
Instructions
- Bread the Chicken: Whisk your almond flour, Parmesan cheese, kosher salt, and pepper together on a large plate. Rinse your chicken gently in cold water and shake off the excess liquid. Dredge each cutlet in the almond flour mixture, pressing down firmly. Set the breaded cutlets aside on a clean plate.
- Pan-Fry the Cutlets: Put a large skillet on the stove over medium heat. Add 2 teaspoons of olive oil and 2 teaspoons of butter. Wait for it to sizzle. Carefully lay the breaded chicken in the skillet without crowding. Let them brown untouched for 3 to 4 minutes. Flip carefully and cook for another 3 minutes. Move the golden-brown chicken to a clean plate.
- Sauté the Aromatics: Keep the skillet over medium heat. Add the remaining 2 teaspoons of olive oil and butter. Toss your diced shallots and minced garlic into the pan. Sauté for 2 to 3 minutes, stirring often with a wooden spoon until soft. Watch closely so the garlic does not burn.
- Create the Pan Sauce: Carefully pour the chicken stock into the skillet. Use your wooden spoon to scrape the bottom and loosen all the brown bits. Pour in your fresh lemon juice and the drained capers. Let this liquid simmer gently and reduce by half, taking about 5 minutes.
- Combine and Serve: Gently put your cooked chicken back into the thickened sauce. Use a spoon to drizzle the hot sauce right over the chicken. Let it warm up for one final minute. Take the pan off the heat and serve piping hot.
Notes
Almond flour browns much faster than regular flour, so keep your stove temperature strictly at medium. Always grate your Parmesan from a fresh block to ensure it melts smoothly into the crust without any anti-caking powders getting in the way.