Almond Flour-Crusted Chicken Piccata

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

Almond Flour-Crusted Chicken Piccata
Photo: © Ian Knauer
Total Time:
20 mins


  • 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


  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.

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