- 1–½ lb chicken cutlets (flattened breasts)
- Almond meal, ground extra fine in food processor (enough to dust, about ¾ cup)
- 1–2 Tbsp Sumac
- 3 Tbsp olive oil (plus extra)
- 4 Tbsp clarified butter (plus extra)
- 1 small onion, sliced
- 4 cloves garlic, sliced thin
- 3 shallots sliced thin
- 1 cup chicken stock (Whole30 compliant)
- 3 lemons
- 1 Tbsp capers
- 2 dashes coconut aminos
- Salt and black pepper (I LOVE Redmond Real Salt)
- Chopped herbs of your choice
- Salt and pepper the chicken cutlets well. Add 1-2 tablespoons Sumac to the almond meal and stir to combine well. Then dip in the super fine almond meal mixture, coating evenly. Shake off any extra.
- Heat a large pan over medium-high heat. (Don’t crowd the pan–cook chicken in batches.) When warm, add 2 Tablespoons clarified butter and 2 Tablespoons olive oil. When melted, mixed together, add the chicken cutlets, and brown each side for 3-4 minutes, or until golden. After both sides are browned, place on a warm plate.
- Remove any leftover almond meal bits between batches and wipe out with a paper towel. Warm pan again, add a ½ glug olive oil, and cook onion and shallots until translucent. Then add garlic, stir for 30 seconds, and deglaze with chicken stock, coconut Amino’s and lemon juice. Turn the heat up and allow it to reduce and thicken. Lower heat, add 1-2 tablespoons of clarified butter and capers.
- Return chicken to pan to warm. Spoon the sauce over and add salt, pepper, fresh herbs. Serve.