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Savoury Chicken

Season chicken cutlets with salt and pepper on both sides and set aside. Mix flour with garlic powder and paprika. Combine the butter and flour and set aside. Beat eggs with cheese and lemon juice. Heat oil in a frying pan over medium heat. Dredge chicken in butter-flour mixture, then coat in egg batter and sauté to deep golden, 2 pieces at a time, 2–3 minutes on each side. Remove when done. Add sliced lemon to the pan, caramelize on one side, then flip and add garlic. Stir for 1 minute, then add wine to the pan to deglaze. Pour in stock and heat until bubbly. Slowly add in the remaining butter-flour mixture and swirl to form a sauce. Slide chicken back into the pan and cook through, 4–5 minutes. Sprinkle with parsley and serve.

Ingredients:

1)

boneless, skinless chicken breast cutlets, pounded to 0.5" thick : 4

2)

sea salt and black pepper, to taste :

3)

almond flour : 0.75 cup

4)

garlic powder or granulated garlic : 1 teaspoon

5)

paprika : 0.5 teaspoon

6)

butter : 1 tablespoon

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large eggs : 2

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grated Parmesan : 0.25 cup

9)

lemon juice : 0.5

10)

olive oil : 0.25 cup

11)

lemon sliced : 1

12)

garlic cloves, minced : 2

13)

dry white wine : 0.5 cup

14)

chicken stock : 1 cup

15)

finely chopped parsley :

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