So good and extraordinarily easy for a classic and beloved dish. Serve over low-carb pasta, or zucchini pasta or cooked spaghetti squash.  You probably will have some breading left over.  Sprinkle it over the chicken while it is cooking.

3 large chicken breasts

3 eggs


1 cup Gluten-Free Bake Mix 2, OR almond flour (250 mL)

1/2 cup Parmesan cheese (125 mL)

2 tsp garlic powder (10 mL)

1 tsp salt (5 mL)

1/2 tsp black pepper (2 mL)


1/2 cup white wine (125 mL)

11/2 cups chicken stock (375 mL)

2 small lemons

3 tbsp butter, divided (45 mL)

2 tbsp olive oil (30 mL)


Cut the chicken breasts in half horizontally, making 6 chicken cutlets. In medium bowl, whisk the 3 eggs well with a fork. 

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

Spoon breading over chicken cutlets, dip in eggs and then spoon breading over again. 

In large nonstick frying pan, over medium heat and in 2 tbsp (30 mL) butter and olive oil, brown chicken cutlets about 4 minutes per side (check and flip if they are browning too quickly).  They should be golden brown in color. 

Cut the lemons in half.  Squeeze one lemon over the chicken cutlets when cooking the second side.  Slice the other lemon and place on chicken breasts and around them in the pan.  Remove chicken when golden brown and place on paper towel-lined plate. 

Sauce:  Pour wine into frying pan, scraping the pan to include all the tasty bits in the sauce.  Add wine and remaining tablespoon of butter.  Return chicken to the pan and allow sauce to thicken a bit.  Garnish chicken with the slices of lemon.

Yield:  6 servings

1 serving

387.2 calories

37.8 g protein

21.6 g fat

0 g fiber

4.7 g net carbs