Chicken Piccata: A Keto-Friendly Dish?

Chicken piccata is a classic Italian dish that can be made keto-friendly with a few simple tweaks. This dish typically features thinly sliced chicken breast or tenders that are lightly breaded and pan-fried, then served with a tangy lemon butter sauce. By substituting almond flour or pork rind panko for traditional wheat flour and using grated Parmesan cheese, you can create a delicious low-carb breading that is both crispy and flavourful. The sauce, a combination of lemon, capers, butter, and wine or broth, adds a bright, tangy finish to the dish. Served with low-carb sides such as zucchini noodles or cauliflower rice, this easy weeknight meal is sure to impress!

Chicken Piccata Sauce

Chicken piccata is a classic Italian-American dish with a lemon butter caper sauce. The sauce is made by combining butter, olive oil, fresh lemon juice, and capers.

Ingredients

• Butter
• Olive oil
• Lemon juice
• Capers
• Chicken broth or dry white wine
• Lemon zest
• Heavy cream
• Parsley

Instructions

Saute garlic in butter until transparent. Add olive oil and flour to make a paste. Cook until golden brown. Add chicken broth a little at a time, then add lemon juice. Stir over medium heat until thickened. Add capers with juice. Serve over chicken or pork.

For a keto version, you can substitute almond flour or hazelnut flour for wheat flour. You can also add parmesan cheese to the flour mixture to create a golden crust on the chicken.

Chicken Piccata Breading

Chicken piccata is a dish that involves frying chicken cutlets and serving them with a lemon and butter sauce. The chicken is usually coated in a breading of flour, eggs, and breadcrumbs, but some keto-friendly recipes substitute almond flour for regular flour to reduce the number of carbs. Here is a step-by-step guide to making the breading for chicken piccata:

Ingredients:

• All-purpose flour (or almond flour for a keto-friendly version)
• Eggs
• Seasoned Italian breadcrumbs (or a mixture of parmesan cheese, panko, and regular breadcrumbs)
• Salt and pepper
• Chicken cutlets

Method:

• Prepare three separate bowls for the flour, eggs, and breadcrumbs.
• Season the flour with salt and pepper and mix well.
• Beat the eggs until frothy.
• In the third bowl, combine the breadcrumbs with parmesan cheese, salt, and pepper.
• Pat the chicken cutlets dry.
• Dredge each cutlet in the flour, shaking off any excess.
• Dip the floured cutlet in the egg mixture, ensuring it is well-coated.
• Finally, coat the cutlet in the breadcrumbs, turning it over to ensure an even coating.
• Repeat this process for all the chicken cutlets.

This breading method ensures that the coating adheres to the chicken. You can now proceed to fry the chicken cutlets in a large skillet over medium-high heat until golden brown. Enjoy your chicken piccata!

Chicken Piccata Cooking Method

Chicken piccata is a classic Italian dish that is typically made with chicken breasts or tenders that have been lightly breaded and pan-fried. The dish gets its name from the Italian word "piccata," which means "larded" or "larded with fat." This refers to the traditional method of preparing the dish, which involves larding or stuffing the chicken with slices of fat, such as bacon or prosciutto. However, in modern versions of the recipe, the chicken is usually not stuffed, and the term "piccata" simply refers to the style of preparation.

Ingredients:

• Chicken breasts or tenders
• Salted butter and olive oil
• Spices (salt, pepper, Italian seasoning, garlic powder)
• Almond flour or pork rind panko for breading
• Grated Parmesan cheese
• Dry white wine or chicken broth
• Freshly squeezed lemon juice and lemon wedges
• Capers
• Heavy cream

Instructions:

• Slice the chicken breasts horizontally and pound them to an even thickness of about 1/2 inch. This will help ensure even cooking and create a larger surface area for the breading to adhere to.
• In a shallow bowl, combine the almond flour (or pork rind panko), Parmesan cheese, and spices. Mix well.
• Dredge the chicken pieces in the flour mixture, making sure they are coated well on all sides. You can also dip the chicken in beaten egg before dredging to help the coating stick better. Place the coated chicken on a plate and chill in the refrigerator for about 10 minutes to help the coating set.
• Heat a large skillet over medium heat and add the butter and olive oil. You can also use a combination of ghee and avocado oil for a dairy-free option.
• Once the butter has melted and the pan is hot, carefully add the chicken pieces to the skillet. Sear the chicken for about 3-4 minutes on each side, or until golden brown. Work in batches if needed to avoid overcrowding the pan. Transfer the cooked chicken to a plate and set aside.
• In the same skillet, add the white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan. Let the liquid simmer and reduce by half.
• Add the lemon juice and capers to the skillet and stir well. Simmer the sauce for a few minutes to reduce and thicken slightly.
• Return the chicken to the skillet and cook for an additional 2-3 minutes, allowing the chicken to warm through and absorb some of the sauce.
• Plate the chicken and spoon the sauce over the top. Garnish with fresh parsley or lemon wedges, if desired.

Tips and Variations:

• For a gluten-free and dairy-free version, use almond flour for breading and substitute butter-flavored coconut oil for the butter.
• If you prefer a crunchier texture, use pork rind panko instead of almond flour for the breading.
• You can also add artichoke hearts or green olives to the sauce for a slightly different flavor profile.
• To make the dish ahead of time, prepare the chicken and sauce as directed, then store them separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and sauce together in a skillet or oven before serving.
• Serve Chicken Piccata with low-carb sides such as garlic butter mashed cauliflower, green beans, or zucchini noodles.

Chicken Piccata Sides

Chicken piccata is a classic Italian dish that is simple to make and can be ready in under 30 minutes. It is made by dredging chicken cutlets in flour and browning them before simmering them in a lemony sauce with capers and artichokes.

• Roasted asparagus with lemon and garlic
• Roasted broccoli with garlic
• Roasted Brussels sprouts and sweet potatoes
• Mashed potatoes
• Brown butter honey-glazed carrots
• Cheesy garlic breadsticks
• Air fryer smashed potatoes
• Sausage and herb stuffing
• Creamy parmesan rice
• Roasted spaghetti squash
• Cauliflower rice
• Zucchini noodles

Chicken Piccata Variations

Chicken piccata is a versatile dish that lends itself to many variations. Here are some ideas for how you can change up your chicken piccata:

• Use different types of chicken: While chicken breasts or tenders are traditional, you can also use chicken thighs or tenderloins. If using thighs, it's best to remove the skin and bones beforehand. Thigh fillets can be halved and pounded to the desired thickness.
• Experiment with coatings: While a flour coating is traditional, you can also use almond flour, hazelnut flour, or pecan flour for a gluten-free option. For extra crispness, try adding Parmesan cheese to the flour mixture. This will also boost the flavour of the chicken.
• Try different sauces: The classic piccata sauce is made with lemon, butter, and capers. However, you can experiment with adding other ingredients such as white wine, chicken stock, garlic, parsley, or shallots. For a dairy-free option, coconut cream can be used instead of butter.
• Serve with a variety of sides: Chicken piccata goes well with a variety of side dishes. Try serving it with roasted asparagus, spaghetti squash, mashed potatoes, or a simple Italian salad. For a heartier meal, pair it with baked mac and cheese or creamy buttery mashed potatoes.

Frequently asked questions