Recipe by Oxmoor House August 2011


Recipe Summary test

4 servings (serving size: 2 cutlets and 2 tablespoons sauce)


Ingredient Checklist


Instructions Checklist
  • Combine first 4 ingredients in a shallow bowl. Place 1/2 cup water in another shallow bowl. Dip chicken in water, shaking off excess; dredge in almond meal mixture.

  • Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan. Place 4 cutlets in hot oil; reduce heat to medium, and cook 5 minutes. Coat cutlets with cooking spray. Turn cutlets over; cook 3 minutes or until done. Remove cutlets from pan, and keep warm. Repeat procedure with remaining oil and chicken.

  • Increase heat to medium-high. Stir in broth and lemon juice, scraping pan to loosen browned bits. Add capers, and cook 1 to 2 minutes or until sauce is syrupy and reduced by half. Pour sauce over chicken cutlets; sprinkle with parsley. Serve with lemon wedges, if desired.

Chef's Notes

Almond meal is simply skinless, blanched almonds that have been finely ground, which means it's packed with healthy fats and protein. It also lends a rich flavor to these cutlets.


Cooking Light Gluten-Free Cookbook

Nutrition Facts

462 calories; fat 21.9g; saturated fat 3.4g; mono fat 13g; poly fat 4.1g; protein 59.6g; carbohydrates 6.5g; fiber 2.6g; cholesterol 136mg; iron 2.9mg; sodium 583mg; calcium 138mg.