Chicken picatta is traditionally made with chicken cutlets, but we’re using tenders and increasing the fat in this recipe to make it a keto classic. These are tasty served on their own, and really delicious over a bowl of zucchini noodles!
Prep Time: 10 minutes
Cooking Time: 15 minutes
1 pound of chicken tenders, patted dry
2 large egg yolks
4 tablespoons almond flour
1 teaspoon sea salt
½ teaspoon black pepper
8 tablespoons butter
1 tablespoon capers
Juice from ½ fresh lemon
2 tablespoons fresh parsley, minced
Pat tenders dry and set on a plate.
Place egg yolks in a large mixing bowl and toss chicken tenders in the yolks.
Place almond flour, sea salt and black pepper in a shallow bowl or on a plate and pat each egg-coated tender in the mixture.
Heat a large skillet to medium-high heat and add half of the butter.
When the skillet is hot, pan fry each tender until cooked through, about 5 minutes per side.
Remove from the heat and garnish with fresh lemon juice, capers, parsley and serve each portion with a tablespoon of melted butter, storing any leftovers in the fridge for up to 3 days.
Net Carbs: 1