Thin, tender chicken cutlets get pounded to an even quarter-inch, dredged in arrowroot starch, and seared in ghee until deeply golden on both sides. The pan then becomes the foundation for a bright, glossy sauce built from chicken broth, fresh lemon juice, and briny capers, finished with a swirl of ghee for that classic silky piccata texture. Every element here checks out for a Paleo plate, from the starch used in the dredge to the fat used for searing and finishing the sauce. It's fast enough for a weeknight but polished enough to serve to guests, especially with a scattering of fresh parsley and a few extra lemon slices on the side. The result is a tangy, savory dish with real restaurant-style flavor that fits neatly into a Paleo kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Kroger Uncooked Boneless Skinless Chicken Breast
Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets
Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets
Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb
PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
Halve each chicken breast horizontally to make 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness.
Season the cutlets on both sides with the salt and pepper. Spread the arrowroot starch in a shallow dish and dredge each cutlet, pressing lightly so the starch adheres, then shaking off any excess.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)