This recipe is so easy and perfect for a romantic and quick dinner for two. Made lower carb and gluten free with almond flour that provides the perfect crispy texture.
Instructions
1
Place flour in a shallow bowl with the sea salt, pepper, garlic powder and paprika. Stir together and set aside.
2
On a piece of parchment paper, arrange your chicken cutlets and using a mallet or heavy saucepan pound the meat until it’s an even thickness. This helps encourage an even cook time and more crispy surface area. Once the contents are about ½ an inch thickness, dredge them in the flour mixture and remove any remaining flour.
3
In a heavy bottom skillet, add your olive oil on medium heat. Once the oil is heated, add your cutlets and cook for about 4 minutes per side or until golden and crispy you may need to work in batches. Transfer to a plate lined with paper towels and set aside. Add more oil between batches if necessary.
4
Once the cutlets are fully cooked through, transfer cooked chicken to a plate lined with paper towels and set aside. Once the chicken is removed from the pan, add the shallots. Saute them until translucent then add the garlic, capers, white wine and chicken stock. Turn down heat to simmer and add the butter, lemon juice and parsley and stir until the sauce is emulsified.
5
Add the chicken cutlets back to the pan to warm through. Serve the sauce poured over the chicken. Enjoy with pasta or a big crunchy salad.
6
Notes: To make this dish dairy free, substitute the butter with a plant based butter alternative. You could also attempt to make this dish vegetarian by substituting the chicken with veggie chicken cutlets or smoked tofu cubes. You would need to decrease the time in direction 3 to about half.
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