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 chicken breasts, cut to cutlets
- 8 tbsp. butter
- 1/4 c olive oil
- 24 almonds, ground in food processor
- 2 lemons, washed
- 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, tt
- Cut one of the lemons into slices, and lay them in a heated cast iron pan to char. Flip to char both sides.
- Remove the slices to a dish and set aside. Now drape the cutlets through the ground almonds. Season with salt and pepper.
- Melt 2 tbsp of butter and 2 tbsp of olive oil in the pan on low heat. 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 your 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.
- Now your garlic and onions should be nicely softened and the garlic should be golden. Fork those out onto the serving platter too. Turn your broiler on.
- 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.
- Meanwhile, pop that serving platter with the meat under the broiler to get the meat hot again. This will only take about 2 minutes.
- Turn off the heat under your sauce, and remove the meat from under the broiler. 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 your olives and charred lemon slices on top. Sprinkle with fresh parsley and serve.