Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 839.8 Kcal (3516 kJ) | ||
| Calories from fat | 540.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.05g | 92% | |
|---|---|---|---|
| Cholesterol | 103.6mg | 35% | |
| Sodium | 1528.92mg | 64% | |
| Potassium | 686.59mg | 15% | |
| Total Carbs | 38.1g | 13% | |
| Sugars | 2.03g | 8% | |
| Dietary Fiber | 4.79g | 19% | |
| Protein | 38.75g | 77% | |
| Vitamin C | 17.6mg | 29% | |
| Iron | 4mg | 22% | |
| Calcium | 133.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 215.92 Kcal (904 kJ) | ||
| Calories from fat | 138.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.44g | 92% | |
|---|---|---|---|
| Cholesterol | 26.64mg | 35% | |
| Sodium | 393.09mg | 64% | |
| Potassium | 176.53mg | 15% | |
| Total Carbs | 9.8g | 13% | |
| Sugars | 0.52g | 8% | |
| Dietary Fiber | 1.23g | 19% | |
| Protein | 9.96g | 77% | |
| Vitamin C | 4.5mg | 29% | |
| Iron | 1mg | 22% | |
| Calcium | 34.4mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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