Brighten up your dinner routine with this elegant yet Easy Low-Carb Chicken Piccata! Tender chicken cutlets are lightly coated in a savory almond flour-Parmesan mixture, pan-fried to golden perfection, and then bathed in a vibrant lemon-butter sauce kissed with white wine and optional capers. This keto-friendly dish is quick enough for a weeknight meal but impressive enough for company, delivering classic Italian-American flavor without the carbs.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Yields: 8 servings
Serving Size: 1 chicken breast half (4 oz) with sauce
Ingredients:
8 (4 ounces / 113g each) Boneless, Skinless Chicken Breast Halves
2 large Eggs
2 tablespoons Dry White Wine (such as Pinot Grigio) or Chicken Broth
5 tablespoons Fresh Lemon Juice, divided (from approx. 2-3 lemons)
3 cloves Garlic, minced
1/8 teaspoon Hot Pepper Sauce (e.g., Tabasco), optional
1/4 cup (28g) Fine Almond Flour
1/2 cup (50g) Grated Parmesan Cheese
1/4 cup Minced Fresh Parsley, plus more for garnish
1/2 teaspoon Salt
3 teaspoons Olive Oil, divided
2 tablespoons Unsalted Butter
2 tablespoons Capers, rinsed and drained (optional, for classic flavor)
Remaining 1/4 cup Dry White Wine or Chicken Broth
Instructions:
- Prepare the Chicken: Place the chicken breast halves between two sheets of parchment paper or plastic wrap. Using the flat side of a meat mallet or a heavy rolling pin, gently pound the chicken to an even thickness of about 1/4 inch.
- Set Up Dredging Bowls:
- In a shallow bowl or pie plate, whisk together the eggs, 2 tablespoons of the wine (or broth), 2 tablespoons of the lemon juice, minced garlic, and the hot pepper sauce (if using).
- In a second shallow bowl, combine the fine almond flour, grated Parmesan cheese, 1/4 cup minced fresh parsley, and salt. Stir well to distribute evenly.
- Coat the Chicken: Dip each pounded chicken breast first into the egg mixture, allowing any excess to drip back into the bowl. Immediately transfer the chicken to the almond flour-Parmesan mixture and press gently to coat both sides thoroughly. Place the coated chicken onto a clean plate or wire rack.
- Pan-Fry (Batch 1): Heat 1.5 teaspoons of olive oil in a large nonstick skillet over medium-high heat until shimmering. Carefully add 4 of the coated chicken cutlets to the skillet, making sure not to overcrowd the pan. Cook for 3-5 minutes per side, until the coating is golden brown and the chicken is cooked through (internal temperature reaches 165°F / 74°C). Transfer the cooked chicken to a serving platter and tent loosely with foil to keep warm. If desired, carefully wipe out any overly browned bits from the skillet.
- Pan-Fry (Batch 2): Add the remaining 1.5 teaspoons of olive oil to the skillet. Repeat the cooking process with the remaining 4 chicken cutlets. Once cooked, add them to the platter with the first batch.
- Make the Pan Sauce: Reduce the skillet heat to medium. Add the butter to the pan and allow it to melt completely. Pour in the remaining 1/4 cup of wine (or broth) and the remaining 3 tablespoons of lemon juice. If using capers, add them now.
- Reduce the Sauce: Bring the sauce to a lively simmer, scraping up any flavorful browned bits (fond) from the bottom of the skillet with a wooden spoon or spatula. Let the sauce bubble and reduce for about 2-3 minutes, until it has thickened slightly.
- Serve: Arrange the chicken cutlets on plates. Spoon the hot lemon-butter sauce, along with the capers (if used), generously over the chicken. Garnish with additional fresh parsley, if desired. Serve immediately.
Estimated Nutrition Information:
Per Serving (1 chicken breast half with sauce, including optional capers)
- Calories: 261 kcal
- Total Fat: 12.5g
- Saturated Fat: 4.6g
- Total Carbohydrates: 2.8g
- Dietary Fiber: 0.5g
- Sugars: ~0.5g (naturally occurring)
- Net Carbohydrates: 2.3g
- Protein: 31.2g
- Sodium: 325mg (Estimate can vary based on specific ingredients like broth, salt usage, and rinsing of capers)
Disclaimer: Nutrition information is calculated using standard databases (USDA, etc.) and is provided as an estimate only. Actual values may vary based on specific ingredient brands, precise measurements, ingredient substitutions (e.g., wine vs. broth), and variations in cooking methods.
