Almond Meal Crusted Chicken Piccata

Almond Meal Crusted Chicken Piccata

Chicken Piccata is one of my absolute favorite chicken dishes. It has so much flavor from so little ingredients and all you really need to serve with this is a side salad for a healthy, quick and delicious meal!

This dish calls for cooking with white wine and butter, two ingredients that would make anything taste delicious! Yet, it’s so simple to prepare. If you were to go to an Italian restaurant and order this, it would cost you, depending upon where you go, up to $32.00 per person! At home, it costs around $2.50 per person. Huge difference. So just light some candles, place some flowers on the table, dim the lights, set the table with your fancy china and cloth napkins and you have a beautiful, gourmet meal at home! Enjoy!

Almond Meal Crusted Chicken Piccata

Ingredients: Serves 2

  • 2 large eggs
  • Kosher salt
  • Freshly cracked pepper
  • 1 cup almond meal
  • 2 5-ounce chicken breast cutlets, pounded to ¼ inch thick and cut in half
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, finely chopped
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • 1 tablespoon capers, drained
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped parsley


Place the chicken breasts between plastic wrap and pound to ¼ inch thick. Cut each piece in half so you have 4 nice size pieces. Season both sides of the chicken with salt and pepper.

In a medium bowl, beat the eggs. In a second large bowl place the almond meal. Dip each chicken cutlet in the egg, letting any excess drip back into the bowl, then coat the chicken with the almond meal. Place onto a plate.

In a large heavy skillet, heat the oil over medium low heat. Add the chicken and brown it for about 4 minutes. Do not move the chicken around in the pan or the coating will fall off. Turn the chicken over and cook an additional 3 minutes.  Transfer the chicken to a plate.

Add the garlic to the skillet and cook, stirring, until golden, about ½ minute. Stir in the wine, stock, capers, lemon juice; 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, about 1 minute, then turn chicken over and cook an additional minute. Sprinkle the chicken with the parsley and serve.


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