Paleo Panko Crusted Chicken Piccata
That crunch tho…
I love experimenting in the kitchen. A lot of the dishes I would never make again, but once in awhile you end up creating one that you just gotta share with everyone. This is one of them! If you’re paleo, gluten-free, keto, eating healthy, or just want to try something new then you’re definitely going to want to try this.
1 cup almond flour
3 eggs, lightly beaten
2 cups Pork Panco
4 skinless, boneless chicken breast halves,
Salt and freshly ground pepper
1/2 cup olive oil
6 Tablespoons butter
2 Tablespoons capers
2 Tablespoons lemon juice + A few slices of lemon
Place the flour, eggs, and panko in three separate shallow bowls.
I halved the chicken so each piece is half as thick. This helps with a quicker cook time and more pieces. Lay the chicken out on a cutting board, then use a meat mallet or rolling pin to pound it to a 1/4 inch thick. Season both sides with salt and pepper.
Heat half of the olive oil in a large skillet over medium heat. Drench the chicken breasts in flour, shake off the excess, then dip in the eggs, and coat with breadcrumbs. Add the coated chicken breasts to the skillet and fry for 3-5 minutes per side or until golden brown, get those babies crispy. Place cooked chicken on a plate and set aside.
Now that the chicken is removed, add the butter to the skillet. Using a spatula, scrape up any brown bits. We want all the juice and yummy flavor. Let the butter cook until sizzling and just starting to brown. Stir in the capers, lemon juice, and lemon slices.
Plate the chicken and spoon the lemon butter sauce over the top. Bon Appétit.