Almond Flour-Crusted Chicken Piccata

Ready in just 30 minutes, these delicious chicken cutlets get tons of flavor from a simple lemony pan sauce.

  • Total Time:
  • Servings: 4

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  • 2 large eggs
  • Kosher salt
  • 3/4 cup almond flour
  • Freshly ground black pepper
  • Four 5-ounce chicken breast cutlets
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, finely chopped
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • 3 tablespoons capers, drained
  • 2 tablespoons lemon juice
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped parsley

How to make this recipe

  1. In a medium bowl, beat the eggs with 1/2 teaspoon salt. Toss the almond flour with 1/2 teaspoon salt and 1/4 teaspoon pepper and spread the mixture on a large plate. Dip each chicken cutlet in the egg, letting any excess drip back into the bowl, then coat the chicken with the almond flour.

  2. In a large heavy skillet, heat the oil over medium high heat. Add the chicken and brown it, turning once, 5 to 6 minutes total. Transfer the chicken to a plate.

  3. Add the garlic to the skillet and cook, stirring, until golden, 2 to 3 minutes. Stir in the wine, stock, capers, lemon juice and 1/4 teaspoon each of salt and pepper; boil until the sauce is reduced by half. Whisk in the butter until combined, then return the chicken to the skillet and let it gently cook through, about 2 minutes. Sprinkle the chicken with the parsley and serve.

Contributed By Photo © Ian Knauer Published July 2014

508138 recipes/almond-flour-crusted-chicken-piccata 2015-02-24T02:41:56+00:00 Ian Knauer american|italian|4|fast|healthy|web-exclusive|weeknight-dinner july-2014 recipes,almond-flour-crusted-chicken-piccata 508138

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