Chicken Piccata

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  • 6 chicken fillets (or 1 chicken breast sliced on the diagonal)
  • 50g plain flour
  • 1 egg
  • 150g flaked almonds
  • 80g fresh breadcrumbs
  • Vegetable oil for frying
  • Salt and pepper
  • 1½ tsp smoked paprika
  • Zest of 1 lemon (fine)
  • Fresh parsley chopped
  • 1 lemon cut into wedges for garnish


Marinate chicken fillets with smoked paprika, lemon zest, parsley, salt and pepper for 1 hour. In a bowl add flour and season with salt and pepper. In another bowl whisk an egg. Place the almonds and bread crumbs in another bowl and very lightly crumble the almonds. Dip the chicken in the flour, then egg and almond mix. Repeat and set aside. In a non stick frying pan, heat oil over medium heat. Add chicken and cook on both sides until golden. Serve sprinkled with fresh parsley and a squeeze of lemon.