Chicken Schnitzel with Melted Lemons
- 2 eggs
- Kosher salt
- Freshly ground pepper
- 2 cups finely ground almond flour
- 1 lb boneless, skinless chicken breasts, butterflied to create 4 pieces
- 1/4 ghee or olive oil
- 2 whole lemons, washed and thinly sliced into wheels (skins on)
- 1 pint cherry tomatoes, washed and dried
- 2 Tbsp chicken stock
- 1 handful fresh basil leaves
- Place the eggs in a bowl, add a pinch of kosher salt and a grinding of pepper, and whisk to combine. In a shallow plate, combine the almond flour with another teaspoon of salt and a few grindings of freshly ground pepper. Use a fork to combine.
- In a large frying or saute pan, warm 4 tablespoons of the ghee over medium heat.
- To dredge the chicken, place a piece of chicken in the egg wash to coat, then lift and place in the almond flour. Turn to coat on both sides. Place the chicken gently into the ghee. Repeat with the remaining pieces.
- Allow the chicken to cook until lightly browned on the bottom and cooked about halfway up the sides, about 4 minutes. Using a thin spatula or a fork, gently flip the chicken and continue to cook until the chicken is cooked through, about 3-4 minutes. Remove the chicken from the pan and place it on a paper towel to drain.
- If the drippings in the pan are too brown, wipe the pan clean with a paper towel before placing back over medium-low heat. Add a few more tablespoons of ghee if necessary. Place the lemon slices and tomatoes in the pan along with a generous pinch of salt.
- Shake the pan gently, allowing the lemon slices and tomatoes to wilt for a minute. Add a tablespoon or two of stock to the pan and warm for 2 minutes, allowing it to thicken. Taste, adding more seasoning if desired. Place the chicken pieces back in the pan and coat with the sauce to warm the chicken.
- Divide the chicken evenly between four plates, then top with fresh basil leaves.