This classic Italian dish is a labour of love. Here, ground almond substitutes for the breading for the chicken. The rich butter sauce is counterbalanced with lots of tangy lemon, capers, and olives.
Created by Lisa on July 2, 2016
- 2 large chicken breasts, cut to cutlets
- 2 eggs, beaten
- 1 c almonds, ground in food processor
- 2 lemons, washed
- 8 tbsp. butter
- 1/4 c olive oil
- 6 fat cloves of garlic, peeled
- 6 pearl onions, husked
- 12 capers
- 6 Nyon olives
- 1 large sprig rosemary
- 3 sprigs thyme
- 1/2 c chicken stock
- fresh parsley, chopped, for garnish
- sea salt & freshly cracked black pepper, to taste
- Preheat oven to 250 degrees F.
- Heat a large cast iron pan over medium-high heat. Cut one of the lemons into slices, and lay them in the pan to char. Flip to char both sides.
- Remove the slices to a dish and set aside. Drape the cutlets through the beaten egg and then the ground almonds. Season with salt and pepper.
- Over medium heat, melt 2 tbsp of butter and 2 tbsp of olive oil in the pan. Drop in the garlic cloves, olives, and pearl onions. Let them gently sizzle in the butter for about 4 minutes. Don't let the heat get too high or the butter will burn. Remove the olives to the dish with your charred lemons, but leave the garlic and onions in the pan.
- Then start adding the cutlets, about 2 at a time (don't crowd the pan). After a few minutes, flip the cutlets and cook evenly through both sides. Don't worry if some of the almond is coming off -- you will get that back later in the sauce. Keep adding drizzles of olive oil to prevent the butter from burning.
- As the cutlets finish, remove them to an oven-proof serving platter. Keep adding the cutlets to the pan, cooking them two at a time, until they are all cooked and arranged on your platter. The finished ones can be kept warm in the oven while waiting.
- Now your garlic and onions should be nicely softened and the garlic should be golden. Fork those out and arrange onto the serving platter.
- Add the thyme and rosemary to the pan. Add more butter (about 2 tbsp). Add the stock. Cut the remaining lemon in half and squeeze the juice of the full lemon into the sauce. Gently stir and simmer to reduce.
- Turn off the heat under the sauce, and remove the meat from the oven. Finish the sauce by adding another spoonful of butter and the capers. Give it a whisk to blend. Pour the sauce over the platter. Now lay the olives and charred lemon slices over the top. Sprinkle with fresh parsley and serve.