My husband enjoys chicken breast dinners.  This one was no exception.  This breading is a keeper for chicken or fish or even steak for Swiss Steak.


This is my take on Chicken Piccata and the chicken is so juicy/succulent.  My husband loved his dinner! I used my low-carb breading and sliced the chicken breasts in two horizontally instead of pounding them thin, so then I had 4 servings.  I skipped the capers as I’m not fond of them.  I garnished the chicken with sliced green onions (tops only), but you could use fresh parsley instead.

Please note:  you can use your additions for Chicken Piccata that you are used to, but do try this breading.  It is great!

2 large boneless chicken breasts
11/2 tsp seasoning salt (7 mL)
Olive oil for frying
1/3 cup Gluten-Free Bake Mix 2,  OR Keto Bake Mix (75 mL)
  OR 1/4 cup almond flour and 1 tbsp coconut flour
1/4 cup Parmesan cheese (60 mL)
  (the jarred kind)
1/2 tsp salt (2 mL)
1/4 tsp black pepper (1 mL)
Egg Wash:
1 large egg
2 tsp water (10 mL)
Lemon Sauce:
4 tbsp unsalted butter, divided (60 mL)
1/3 cup freshly-squeezed lemon juice (75 mL)
2 lemon halves
1/2 cup dry white wine (125 mL)
Sliced lemons
Fresh parsley, OR green onions (tops only)

Prepare chicken breasts by slicing in half horizontally. Sprinkle seasoning salt on both sides of all the chicken cutlets.

Breading:  In medium bowl, combine Gluten-Free Bake Mix 2, Parmesan cheese, salt and black pepper.

Egg Wash:  In small bowl, beat egg and water with fork.

In large nonstick frying pan, heat about 3 tbsp (45 mL) olive oil over medium heat.  Dip chicken breasts in egg wash first and then in “flour” mixture.  Place the chicken breasts in the oil and cook 5 minutes on one side until golden brown underneath (lowering heat, if necessary) and another 4 to 5 minutes on the other side, adding a little extra olive oil, until the chicken is white throughout when cut.

Lemon Sauce:  In saucepan, melt 1tbsp (15 mL) butter over medium heat.  Add lemon juice, lemon halves and white wine.  Bring to the boil and boil for 2 minutes.  Remove from heat and add remaining butter.  Whisk to combine when the butter has melted.

Serve chicken with lemon sauce and garnish with lemon slices and fresh parsley, OR green onions.

Helpful Hints:  Olive oil used for frying was not included in the nutritional analysis as I couldn’t remember how much I used.  Some people will use more and others less.

Yield:  4 servings
1 serving
280.7 calories
19.5 g protein
18.3 g fat
0.1 g fiber
4.2 g net carbs 

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