- (2) 8-ounce boneless, skinless chicken breasts, cut in half horizontally and pounded 1/2″ thick (I get my chicken from ButcherBox, which I highly recommend)
- 1 teaspoon salt + pepper
- 1 cup pork panko (or use ground up pork rinds)
- 1 egg, beaten
- 2 tablespoons avocado oil (or olive oil or coconut oil)
- 1–1/4 cup chicken stock
- 1/4 cup lemon juice (from about 1 juicy lemon)
- 1/4 cup capers, liquid drained
- 3 tablespoons finely chopped parsley for garnish
- zucchini noodles for serving
- Make your dredging station. On a large plate or bowl, add the pork panko. On a separate plate or bowl, add the egg.
- Season the chicken on both sides with salt and pepper.
- Dredge both sides of the chicken breasts in the egg wash, then in the pork panko.
- Heat a cast iron skillet over medium heat for 5 minutes. Add the avocado oil. Sear the chicken breasts for about 5-7 minutes per side, until golden brown. Don’t overcrowd the pan. You may need to cook your chicken in batches.
- Transfer the chicken to a plate.
- In the same skillet, add the chicken stock, lemon juice and capers to the pan. Turn the heat up to high. Scrape up any brown bits, and cook the sauce until it is reduced by half, for about 5-8 minutes.
- Turn the heat off. Add in the chopped parsley to the skillet and stir.
- Serve the chicken warm topped with the piccata sauce, over zucchini noodles.
- Leftovers will keep in an airtight container refrigerated for at least 5 days.
You can use dried parsley instead of fresh parsley if you’re out of fresh parsley.
I use my homemade bone broth for the sauce since it has the best flavor. Store bought works as well!