Parmesan Crusted Chicken Picata [Paleo]

Parmesan cheese and almond meal makes a delicios crust for the chicken bread, and the picata sauce makes you want to lick the plate clean!

Yield: 2 Servings Ready in 45 minutes

Cuisine: ItalianMain Ingredient: Chicken

(4, 1) 100% would make again (reviews)

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Recipe
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Nutrition
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Ingredients

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Verified by cferrara

Original recipe makes 2 Servings

Sauce

3 Lemons; juiced and zested

2 Shallots; minced

2 tablespoonCapers; chopped

1 cloveGarlic; grated

1/4 cupParsley; chopped

Main

2 Chicken breast; pounded flat

1 Egg; beaten

1/4 cupCoconut Flour

1/3 cupAlmond Meal

1/3 cupParmesan Cheese; grated

1 teaspoonSalt

1/2 teaspoonPepper

2 teaspoonOnion Powder

2 teaspoonGarlic power

Ghee; for frying

Parmesan Crusted Chicken Picata [Paleo] Preparation

Prep the chicken:

First, pound the chicken flat. The flatter, the more surface area for the crust! Instead of buying a meat pounder, use the back of a pan (and be sure to cover the chicken with parchment paper or something similar.

Next, prepare the crust of the chicken. Put the coconut flour into one bowl; the beaten egg into another; and the almond meal, parmesan cheese, salt, pepper, onion powder and garlic powder into another. Adjust the ingredients to taste.

Coat the chicken breast with the coconut flour. Then, cover it with the beat egg, and coat it nicely with the parmesan mix.

Prep the sauce:

Mix all the ingredients, except the parsely, of the sauce in a pan, and bring to a boil. When the lemon juices reduce, take it off the heat. You can also add chicken broth and some coconut flour to make a thicker sauce.

Cook the chicken:

Bring some Ghee to heat and fry the chicken to cook it.

Serve:

Pour some of the sauce over the chicken and top with the parsley.

* This is a primal dish given the parmesan cheese used in the crust. To stay strictly paleo, skip the parmesan cheese and use various other spices in the crust mix.

* Picture shows the Sweet Potato and Broccoli side dish.